Basmati with vegetable caponata

Name: Basmati with vegetable caponata
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Basmati rice 1.6 cups; Eggplant 2.9 lbs; Bell peppers yellow and red 1.4 lbs; Datterino tomatoes 2 ½ cups; Red onions 0.6 lb; Celery 2 cups; Green olives 1.1 cups; Pine nuts 2.8 oz; Salted capers 5 tbsp; Raisins 0.4 cup; Anchovies in oil spicy 6 fillets; Tomato paste 2 spoonfuls; White wine vinegar 1.7 tbsp; Sugar 5 tsp; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Sunflower seed oil to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 4

PRESENTATION

Basmati rice paired with vegetable caponata? It’s a really unique combo that, to be honest, comes straight from Sicily. We're talking that classic sweet and tangy vibe the island is famous for. And the base? Well, it's the Sicilian caponata recipe—a local favorite featuring tender eggplant, bright peppers, celery, onion, and those juicy cherry tomatoes. Oh, and let’s not forget the pine nuts. Thing is, what really sets it apart is the agrodolce sauce—super super flavorful. It gives every bite that sweet and sour mix. Using basmati rice as a bed? Really lets those flavors shine. So, so good. Seriously, it’s perfect for picnics or even a quick office lunch.

Across Sicily, everyone’s got their own spin on caponata. Some add swordfish or switch up the veggies. This vegetable caponata version is a big hit with anyone into Mediterranean food or looking for healthy rice dishes. People often go for this easy caponata recipe in the summer. And why? Because it’s so refreshing and not heavy—great for a hot day. The moist texture of the veggies and that crunch from pine nuts? Really fun mix. The colors? They totally pop.

Since it’s vegetarian, it’s perfect for those into vegetarian rice recipes or anyone wanting something simple and satisfying. Some folks even call it an eggplant stew, but that Sicilian twist and agrodolce finish make it way way different from anything else. There’s nothing fussy about it—just straightforward flavors that seem like they came straight from an outdoor market in Palermo. And look, when you’re in the mood for something easy yet special, this dish hits the spot. For sure. Whether you’re planning a cozy dinner or a casual outdoor meal, this dish brings a taste of Sicily to your table. It makes every occasion feel special, no question.

INGREDIENTS

Basmati rice 1.6 cups (320 g)

Eggplant 2.9 lbs (1.3 kg)

Bell peppers 1.4 lbs (650 g) - yellow and red

Datterino tomatoes 2 ½ cups (300 g)

Red onions 0.6 lb (250 g)

Celery 2 cups (200 g)

Green olives 1.1 cups (150 g)

Pine nuts 2.8 oz (80 g)

Salted capers 5 tbsp (70 g)

Raisins 0.4 cup (60 g)

Anchovies in oil 6 fillets - spicy

Tomato paste 2 spoonfuls

White wine vinegar 1.7 tbsp (25 g)

Sugar 5 tsp (20 g)

Basil to taste

Extra virgin olive oil to taste

Fine salt to taste

For frying the eggplants: Sunflower seed oil to taste

Preparation

How to prepare Basmati with vegetable caponata

To prepare basmati with vegetable caponata, first prepare the vegetables: peel the red onions and slice them in julienne 1, then cut the eggplants into slices 3/4 inch thick 2 and cube them 3.

Peel the peppers with a vegetable peeler 4, then remove seeds and inner filaments 5. Cut the peppers first into strips and then into pieces about 1/2 inch 6.

Also peel the celery stalks 7 and cube them 8. Finally, halve the cherry tomatoes 9.

Heat the seed oil to a temperature of 356°F and fry a few eggplants at a time for about 3-4 minutes 10. Drain the eggplants on paper towels 11 and set aside. Put the pine nuts in a preheated pan and toast them over medium heat for about 5 minutes, stirring often. When they are colored, turn off the heat and set aside 12.

Proceed to the preparation of the caponata: heat a generous amount of oil in a large saucepan, then add the onions 13 and cook over medium heat for 3 minutes. Add the peppers 14 and celery 15 and sauté for 5 minutes.

At this point, add the cherry tomatoes 16 and tomato paste 17 and continue cooking for another 5 minutes, then pour in the vinegar 18.

Also season with sugar 19 and salt 20. Let the vinegar evaporate, then add the eggplants 21 and continue to cook for another 10 minutes.

Shortly before the end of cooking, add the chopped olives 22, desalted capers 23, and toasted pine nuts 34.

Also add the raisins, which you have previously soaked 25. Once cooking is complete, flavor with basil by tearing the leaves with your hands 26 and let it cool. In the meantime, cook the basmati rice in boiling salted water 27 for the time indicated on the package.

Drain the rice and transfer it to a large bowl, then let it cool 28. Meanwhile, chop the anchovy fillets 29 and add them to the now cooled caponata 30.