Smoky Caponata

smoky Caponata

Caponata is an Italian dish with eggplants, celery, tomato and vinegar. I tried Alice Water's recipe of baking the vegetable instead of frying them, much simpler. 
Also used a mixture of seasonal produce like pumpkin, zucchini for colour and texture. On top I added smoked pimenton (Spanish smoked red pepper powder) in the sauce, gave the dish richness and a smoky flavor.

1. Cut eggplants and other veg (e.g. carrot, pumpkin, zucchini, sweet potato) into 2cm cubes, bake at 160˚ until just cooked, around 30 minutes.

2. Cut tomatoes into big cubes, sweat in oil briefly, season with salt, soy sauce, vinegar, smoked pimenton, brown sugar to taste, mix in baked vegetable and cook for another minute to thicken.