Caponata

    (2)

    This is an Italian dish made with aubergines, tomatoes, olives and capers. It's delicious piled on top of garlic ciabatta to make a more substantial bruschetta. Equally good served with leftover cold meats, or spooned on top of hot pasta.


    1 person made this

    Ingredients
    Serves: 8 

    • 120ml olive oil
    • 150g celery, finely chopped
    • 1 large onion, finely chopped
    • 650g aubergines, peeled and diced
    • 4 tablespoons red wine vinegar
    • 175g fresh tomatoes, chopped
    • 2 teaspoons caster sugar
    • 2 tablespoons capers, drained
    • 100g green olives, chopped
    • salt and pepper to taste
    • freshly chopped parsley (optional)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in a large pan over medium heat; add celery and onion and cook for 5-10 minutes until soft. Remove from the pan with a slotted spoon and set aside in a bowl.
    2. Add aubergines to the pan and cook stirring occasionally for 15 minutes until soft and browned. Place into the bowl with onions and celery.
    3. Lower the heat; add vinegar, tomatoes and sugar to the pan. Cover and simmer for 5 minutes. Stir occasionally.
    4. Place the cooked vegetables back into the pan; add capers, green olives, salt and pepper. Simmer uncovered for 15 minutes. When almost done, stir in parsley.
    5. Take vegetables off the heat and allow to cool.
    6. Transfer into a bowl, cover and keep in the fridge until serving. Best if removed from the fridge about 30 minutes before serving.

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