Caponata

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Caponata is a Sicilian Vegetable Stew based on vegetables, above all aubergines. Serve it with our delicious rosemary focaccia bread.

Prep: 15 mins

Cooking: 20 mins

Difficulty: medium

Serves: 4

Ingredients

To buy:

500g Aubergines cut into large chunks

300g Celery chopped 1cm

1 handful black pitted olives (approx 100g)

2 tablespoons capers rinsed and drained

4 tablespoons white wine vinegar

Toasted Pine nuts to serve

Store-cupboard essentials:

1 large Onion finely chopped

2 cloves garlic crushed

4 tablespoons concentrated tomato puree

2 tablespoons sugar

200ml water

1 heaped teaspoon dried Origano

Olive Oil

salt & pepper to taste

METHOD

CHOP your aubergine, celery and onion into large 1 cm chunks

BLANCH the chopped celery in lightly salted water for a few minutes, then drain.

HEAT 1 tablespoon of oil in a large pan, add the aubergine chunks and stir making sure aubergine is evenly coated

by the oil. – you may need to add another spoon of oil.

WHEN the aubergines are golden on each side remove from the pan and drain on some kitchen paper.

INTO the same used pan put a little oil and add your blanched celery, onion, and crushed garlic.

FRY for a few minutes and then add the tomato paste, vinegar, sugar, olives, capers and water.

REDUCE the heat to low and cook covered for 10 mins.

ADD then the cooked Aubergine and a spoon of dried oregano and cook for a further 5 min. If the sauce requires extra moisture, add a tablespoon or two of water

SEASON to taste with salt & pepper and serve with some toasted pine nuts

Prep: 15 mins

Cooking: 20 mins

Difficulty: medium

Serves: 4

Ingredients

To buy:

500g Aubergines cut into large chunks

300g Celery chopped 1cm

1 handful black pitted olives (approx 100g)

2 tablespoons capers rinsed and drained

4 tablespoons white wine vinegar

Toasted Pine nuts to serve

Store-cupboard essentials:

1 large Onion finely chopped

2 cloves garlic crushed

4 tablespoons concentrated tomato puree

2 tablespoons sugar

200ml water

1 heaped teaspoon dried Origano

Olive Oil

salt & pepper to taste

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