Classic Italian Caponata

Method

This classic Sicilian dish is perfect for a tasty veggie appetiser, that will transport guests to the Italian coast. Best served on toasted ciabatta with fresh basil.

  1. In a large saucepan, pour in the olive oil and allow to warm up on a medium heat.
  2. Add the aubergine chunks and cook for 15-20 mins until they’re soft.
  3. Remove the aubergines from the pan and set aside.
  4. Using the oil left in the pan, add the shallots and cook for 5 minutes. They should be soft and semi-transparent.
  5. Reduce the heat slightly and add in the tomatoes. Cook slowly so the tomatoes break down and become a soft mush.
  6. Return the aubergine back into the pan along with the capers, raisins, celery and vinegar. Mix well, season to taste and cover with a lid.
  7. Cook for 40 minutes on a low heat, until the vegetables are soft. Stir gently to avoid breaking up the vegetables.
  8. To serve, scatter fresh basil and pine nuts over the caponata with toasted ciabatta on the side.

Ingredients

Prep time: 30 Minutes

Cook time: 1 Hour

Serves: 8

  • 100ml extra virgin olive oil

  • 2 shallots, diced

  • 3 aubergines, cubed

  • 4 plum tomatoes, chopped

  • 2 tsp salted capers

  • 4 celery sticks, sliced

  • 50g raisins

  • 50ml red wine vinegar

  • Handful of pine nuts (optional)

  • Handful of fresh basil (optional)