Caponata
SERVES 4
Preparation 10 minutes
Cooking 30 minutes
2 aubergines, cut into chunks
olive oil
2 tbsp capers, if salted rinse
200g cherry tomatoes
3 tbsp balsamic vinegar
2 red peppers, deseeded, cut into eighths
handful of green/black olives, pitted
large bunch basil, leaves chopped, stems reserved
1 red onion, finely chopped
2 large garlic cloves, finely chopped
1 tbsp dried oregano
salt and black pepper
2 tbsp toasted pine nuts
Preheat the oven to 200ºC/Gas Mark 6. Drizzle the peppers with olive oil and bake for about 25 minutes.
Heat a large pan on the hob and add enough olive oil to thoroughly cover the bottom of the pan. Add the aubergine, along with the dried oregano. Stir the aubergine around so it is coated in the oil and fry until browning on all sides. You may need to keep adding oil.
Finely chop the stems of the basil. Add to the aubergine along with the capers, onion and garlic and fry for a couple of minutes. Remove the roasted peppers from the oven and add to the aubergine, along with the tomatoes, vinegar and olives. Leave to gently cook for a further 10-15 minutes. Add the toasted pine nuts and the rest of the basil. Anchovies also make a good addition if you like them.
Back to recipe index