Introduction: Vegeterian Sicilian Caponata

In summer, I use all vegetables from my garden. I love preparing Hungarian healing which I serve with sausages (for this part of my family who eat meat) and bread or groats for vegetarians. I also prepare this dish in jars for the winter.

This summer I decided to cook a slightly different dish - SICILIAN CAPONATA - but in my version. Here it is! Very fresh, delicious and of course I will try to put it in a jar and open it in winter.

Supplies

  • 3 cloves of garlic
  • 30g of olive oil
  • 300 - 350g of zucchini, sliced into 2-3 cm pieces
  • 300g of pepper without seeds, sliced into 3cm pieces
  • 120g onions, chopped into quarters
  • 500g tomatoes, ripe, sliced into 2 cm pieces
  • 40g capers, pickled, drained from the pickle
  • 40g green and calamata olives, withoud seeds
  • 200g passat (tomato puree)
  • 50g red currant vinegar
  • 1 tsp of sugar
  • 1 tsp of salt
  • ¼ - ½ tsp of ground black pepper
  • 2 basil leaf sprigs, fresh, chopped
  • 400g of tofu chopped into 1cm cubes
  • 2 tsp of soy souse
  • 8 balls of mozzarella

Step 1: Base

  1. prepare a frying pan
  2. crush garlic
  3. add olive oil
  4. mix and fry for 2 minutes
  5. add zucchini, pepper and onion
  6. fry for 10 minutes

Step 2: Preparing Tomatoes

Before adding we need to remove skin from tomatoes. To do that we need to put them in boiling water for 5 minutes. Then take them out and easily remove the skin.

Step 3: Adding the Rest of Veggies

Add:

  1. chopped, earlier prepared tomatoes
  2. capers
  3. olives
  4. passat
  5. vinegar
  6. sugar, salt and pepper

Fry for 10 minutes on low heat and mix every few minutes.

Step 4: Adding Basil

Add basil and mix everything with a spoon.

Step 5: Tofu

  1. chop tofu into 1cm cubes
  2. prepare a frying pan
  3. pour some oil onto the pan
  4. turn up the heat to max
  5. put the tofu in
  6. set the heat to a bit lower value
  7. fry for 5 minutes
  8. pour some soy souce on the tofu
  9. fry for 1 minute
  10. Done

Step 6: Focaccia

Caponata tastes better with a piece of focaccia. You can buy some premade at the store or do it yourself. I chose to use a premade one. I added some mozzarella on top alongside a few leaves of basil. I also poured some olive oil. Put it in oven for 5 minutes 200°C.

Step 7: Et Voilà!

Your vegetarian caponata is done. Enjoy!