Italian caponata
A delicious Italian vegetable dish made with red pepper, aubergine, mushrooms and garlic. You can add capers but I prefer the flavour without them. Best served warm or at room temperature. Spoon onto toasted bread for a starter, or serve with fish.
Ingredients
Serves: 8
- 6 tablespoons olive oil
- 1 red pepper, chopped
- 1 onion, chopped
- 1 medium aubergine, peeled and sliced
- 9 crimini mushrooms, sliced
- 2 cloves garlic, chopped
- 170g tomato puree
- 240ml red wine
- 175ml water
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon crushed chilli flakes
- 1 tablespoon freshly chopped parsley
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Heat 2 tablespoons of olive oil in frying pan over medium heat.
- Add the chopped red pepper and fry for a few minutes until they begin to soften. Remove using a slotted spoon and set aside on a plate.
- Add 1 tablespoon olive oil and stir in onion; cook until softened and caramelised, about 5 minutes. Use a slotted spoon to remove the onions and set aside with the cooked pepper.
- Add 2 tablespoons of olive oil and increase the heat to medium high. Add the aubergine and cook until caramelised or browned on all sides; remove from the pan.
- Add 1 tablespoon olive oil; cook mushrooms and chopped garlic until the mushrooms begin to wilt. Lower the heat and transfer all the vegetables back into the pan.
- Stir in tomato puree and red wine.
- Add the water and increase heat to medium high; cook until most of the water has evaporated.
- Lower the heat to medium low; cover and cook for about 10 minutes. Season with salt, pepper and crushed chillies. Garnish with chopped parsley.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (2)
Caponata is a traditional Sicilian (Italy) dish with endless variants. It is excellent both as a side dish and as appetizer. But in Italy we don't eat it with pasta! - 24 Feb 2015
I did add minced garlic and dried oregano, it just seemed to be missing something. This was perfect for our Ash Wednesday dinner and I know the leftovers will be even better. Thanks, Erinn - 18 Feb 2015