About this recipe:Caponata is a Sicilian dish of mixed vegetables traditionally cooked in oil and vinegar and flavoured with sugar, raisins, capers, olives and pine nuts. It's tangy, sweet, crunchy and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
2 celery stalks, chopped into 1/2 cm pieces
1 medium aubergine, chopped into 2cm cubes
2 courgettes, chopped into 2cm cubes
2 red or yellow peppers, sliced into strips
120ml extra virgin olive oil
1 onion, thinly sliced
120ml white vinegar
1 tablespoon sugar
400ml tomato passata
salt, to taste
1 handful of raisins
2 tablespoons pine nuts
1 teaspoon brined capers
1 handful black olives, pitted
10 fresh basil leaves, chopped
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Method Prep:25min › Cook:30min › Ready in:55min
Blanch the celery in salted water for 1 minute; drain.
Heat oil in a large non-stick frying pan over medium heat; add onion and celery and cook for a few minutes until golden. Add aubergine, peppers and courgettes; continue to cook for a few minutes longer. Stir in vinegar, sugar and tomato passata; cook for 15 minutes or until the vegetables are tender. Add raisins, pine nuts, capers and olives. Season to taste; continue to cook for a few more minutes.
Remove from heat; stir in chopped basil and allow to cool.