Caponata

18 June 2019 Snacks/Sides 1,050 Views

Recipe published in Feast, Issue 17 – June 2017

Serves Four-Six

INGREDIENTS

1tbsp of olive oil or rapeseed oil
2 large aubergines, cut into large chunks
1 shallot, finely chopped
1 red onion, finely chopped
6 tomatoes, roughly chopped (the riper the better)
2 celery sticks, de-stringed and chopped
2tsp of drained capers
1tbsp of raisins

1tbsp of chopped or sliced black olives (you can use green but I love the deep flavour of the black)
50ml of red wine vinegar
2 cloves of garlic, crushed (smoked garlic adds an extra element to the flavours of this dish)
1 heaped tsp of dried oregano
1tsp of maple syrup
1tbsp of chopped fresh basil and parsley mix
juice of ½ lime

Method
In a large frying pan heat the oil gently on a medium heat, cook the chopped aubergine for 10-15 minutes until soft and lightly browned. Remove these from the pan and set to one side. In the same pan, using the oil, gently cook the shallots, onion, and garlic, until softened, then add the tomatoes, oregano, celery and red wine vinegar. Cook for another five minutes, stirring occasionally. Then add the aubergines, capers, olives, raisins, maple syrup, chopped herbs and lime juice. Cook for a further 10 minutes on a low heat. Either serve immediately or allow to cool. Cooling allows the flavours to infuse more.

I enjoy it served cold with salad or as a side for bread and olives