Roasted Caponata

Name: Roasted Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 yellow capsicum, chopped; 1 zucchini, halved, thickly sliced; 1/2 small eggplant, chopped; 250 g cherry tomatoes; 1 red onion, cut into wedges; 1 tablespoon oil; 1/2 cup pitted kalamata olive; 2 teaspoons capers; 2 tablespoons balsamic vinegar; 1/4 cup dry red wine; 2 garlic cloves, thinly sliced; 400 g butter beans, drained, rinsed; 2 tablespoons chopped fresh basil

Submitted by Wendy's Kitchen

"From www.taste.com.au"

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

1 yellow capsicum, chopped
1 zucchini, halved, thickly sliced
¹⁄₂ small eggplant, chopped
250 g cherry tomatoes
1 red onion, cut into wedges
1 tablespoon oil
¹⁄₂ cup pitted kalamata olive
2 teaspoons capers
2 tablespoons balsamic vinegar
¹⁄₄ cup dry red wine
2 garlic cloves, thinly sliced
400 g butter beans, drained, rinsed
2 tablespoons chopped fresh basil

directions

Preheat oven to 200°C Combine capsicum, zucchini, eggplant, tomatoes and onion in a large roasting dish. Drizzle with oil. Roast for 25 minutes, stirring halfway during cooking.
Add olives, capers, vinegar, wine and garlic to vegetables. Toss gently to combine. Roast for 10 minutes. Stir in beans. Roast, covered, for a further 5 minutes or until beans are heated through and tomatoes have just collapsed. Stir through basil. Serve.