Recipe

Caponata

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Caponata

Delicately seasoned aubergines stewed Sicilian-style with tomatoes, red onions and pitted green olives, and spiced with rosemary, oregano, garlic and coarsely ground salt and pepper. Served scattered with toasted flaked almonds.




Ingredients to serve 2

  • 1 x aubergines – cut into large chunks
  • 2 x tomatoes – chop into big chunks
  • 1/2 x red onion – peel and chop finely
  • 1 clove x garlic - peel and chop finely
  • 1 tbsp x capers - drain
  • 50g x pitted green olives
  • 1/2 tsp x dried oregano
  • 5g x fresh parsley – chop finely
  • 5g x fresh rosemary – strip off leaves & chop finely
  • 1 tbsp x red wine vinegar
  • 1 tbsp x flaked almonds
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 2 x aubergines – cut into large chunks
  • 4 x tomatoes – chop into big chunks
  • 1 x red onion – peel and chop finely
  • 2 cloves x garlic - peel and chop finely
  • 2 tbsp x capers - drain
  • 100g x pitted green olives
  • 1 tsp x dried oregano
  • 10g x fresh parsley – chop finely
  • 10g x fresh rosemary – strip off leaves & chop finely
  • 2 tbsp x red wine vinegar
  • 2 tbsp x flaked almonds
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Place a pan with a little olive oil on medium to high heat. Add the aubergine chunks, oregano and sea salt and cook for about 4-5 minutes, tossing the aubergine every now and again until they’re nicely browned./p>

Step 2

Turn the heat down to medium and add the onion, garlic and parsley (reserve a little for the garnish) and continue cooking for a few more minutes. You may need to add a little more olive oil (do so from the edge of the pan). Now add the capers, olives, rosemary and vinegar. When all the vinegar has evaporated, add the tomatoes and cook for about 15 more minutes. Season to taste.

Step 3

Place a small pan on high heat and dry toast the almonds until lightly browned – about a minute. Toss often to make sure they don’t burn.

Step 4

To serve, divide the aubergine caponata between the plates. Scatter parsley and toasted almonds on top.