Caponata

With great sunny weather forecast for the UK over the next few days, it will be a chance to eat-out in the garden and what better dish than a nice salad. Caponata, unlike most salads actually improves if it's left to stand for a little while.


Ingredients: (serves 4):
6tbs olive oil
2 aubergines - cut into cubes
1 red onion - chopped
3 celery sticks - chopped
5 tomatoes - skinned and roughly chopped
3tbs red wine vinegar
1tbs sugar
1tbs capers
50g black olives - pitted
handful of parsley - chopped
salt and pepper

Method:
  • Heat the oil in a large frying pan, add the aubergine and fry until golden and soft. Remove from the pan and drain on kitchen paper.
  • Add the onion and celery to the frying pan and fry for 6 minutes until they are soft but not brown.
  • Add the tomatoes and cook for 3 minutes, then add the vinegar, sugar, capers, olives, parsley and some salt and pepper. Simmer for 5 minutes, then take off the heat and add the aubergines. Mix well, leave to cool then serve with crusty bread and a glass of Italian white wine.   

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