Caponata

Caponata

Ingredients

serves 6
  • •5 tbsp olive oil
  • •1 red onion, chopped
  • •2 aubergines, cut into 2cm chunks
  • •2 garlic cloves, minced
  • •1 red pepper, chopped
  • •1 yellow pepper, chopped
  • •2 celery sticks, chopped
  • •20 black olives
  • •2 tbsp capers
  • •1 tbsp pine nuts
  • •500g passata
  • •½ tbsp apple cider vinegar
  • •1 tbsp sugar
  • •1 tsp sea salt, to taste
  • •2 400g cans chickpeas, drained and rinsed (optional)
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Heat the oil in a large saucepan. Add the onion and cook until softened. Add the garlic and cook for another minute.
  2. 2. Add the aubergine, peppers and celery, and gently cook for about 10 minutes until softened.
  3. 3. Add the olives, passata, capers, pine nuts, vinegar, sugar and salt. Stir together and bring to a gentle simmer. Cover and cook over low heat for 20–25 minutes, stirring occasionally.
  4. 4. Stir in the chickpeas and simmer until heated through.
  5. 5. Season with ground black pepper and serve with crusty bread or stirred through pasta.'
Baker Beanie Author

■ every day is treat day ■