1 / 2
I made it!
2 people made this
About this recipe:
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.
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
1 tablespoon salt
1 teaspoon pepper
1 teaspoon crushed chilli flakes
1 tablespoon freshly chopped parsley
10 min › Cook:
25 min › Ready in:
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.
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
Write a review
Click on stars to rate