Caponata

April 12, 2012 (Last Updated: January 11, 2019)
Print Recipe

Caponata

Serves: 4
Cooking Time: 25 mins

Ingredients

  • 30ml (2 tbsp) olive oil
  • 2 aubergines, cut into large chunks
  • 5ml (1 tsp) dried oregano
  • salt and freshly ground black pepper, to taste
  • 1 red onion, chopped
  • 2 garlic cloves, sliced
  • a small bunch of fresh flat-leaf
  • parsley, finely chopped
  • 30ml (2 tbsp) capers, rinsed
  • 100g green olives, pitted
  • 45ml (3 tbsp) red wine vinegar
  • 5 large ripe tomatoes, quartered
  • fresh basil leaves, to serve

Instructions

1

Heat the oil in a large, non-stick frying pan. Add the aubergine and oregano and season. Cook over high heat until the aubergine is golden, about 5 minutes.

2

Add the onion and garlic and cook for 5 more minutes. Add the parsley, capers, olives, vinegar and tomatoes. Simmer until the tomatoes have softened, about 15 minutes.

3

Adjust the seasoning, drizzle with olive oil and scatter with the basil leaves before serving.

 

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April 12, 2012 (Last Updated: January 11, 2019) By
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