Mezze maniche con caponata

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more affordable.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives offer a richer flavor while black olives are usually less expensive.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is a budget-friendly option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often cheaper.

Boil water in a large pot and cook pasta until al dente; drain and set aside.

Dice eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant and pat dry; heat olive oil in a skillet over medium heat.

Add eggplant and sauté until golden brown, about 5-7 minutes.

Add diced onion and minced garlic; cook until softened, about 3-4 minutes.

Stir in diced bell peppers and zucchini; cook for another 5 minutes until tender.

Add chopped tomatoes, capers, and green olives; simmer for 10 minutes.

Season with red wine vinegar, sugar, salt, and black pepper; stir well.

Combine cooked pasta with the vegetable mixture; toss to coat evenly.

Remove from heat and stir in chopped basil and parsley before serving.

Cooking Techniques

Spice Level:

Allergens