Caponata (Stewed Mediterranean vegetables)


    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!

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    Serves: 6 

    • 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

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Blanch the celery in salted water for 1 minute; drain.
    2. 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.
    3. Remove from heat; stir in chopped basil and allow to cool.
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