Eggplant caponata salad

Name: Eggplant caponata salad
Yield: 4
Ingredients: 6 Lebanese eggplants, halved lengthways; 1 tbs vino cotto (from Italian and gourmet food shops) or balsamic vinegar; 2 tbs extra virgin olive oil; 2 bunches wild rocket or rocket leaves; 1 tbs salted capers, rinsed, drained; 1/2 bunch basil, leaves picked; 1/4 cup (60ml) extra virgin olive oil; 1 red onion, halved, thinly sliced; 2 garlic cloves, thinly sliced; 1 red capsicum, seeds removed, finely chopped; 2 cups (500ml) tomato passata (sugo – we used Woolworths Macro)

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Sep 15, 2016

Perfect for spring entertaining, this salad is as simple as it gets. Filled with pantry staples, this is solution to all your last-minute entertaining woes.

6 Lebanese eggplants, halved lengthways
1 tbs vino cotto (from Italian and gourmet food shops) or balsamic vinegar
2 tbs extra virgin olive oil
2 bunches wild rocket or rocket leaves
1 tbs salted capers, rinsed, drained
1/2 bunch basil, leaves picked

Garlic tomato sauce

1/4 cup (60ml) extra virgin olive oil
1 red onion, halved, thinly sliced
2 garlic cloves, thinly sliced
1 red capsicum, seeds removed, finely chopped
2 cups (500ml) tomato passata (sugo – we used Woolworths Macro)

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Place the eggplants, cut-side up, on baking tray and sprinkle with 1 tsp salt.
2.

Set aside for 10 minutes to soften slightly, then brush with the vino cotto and olive oil and season with pepper. Roast for 25 minutes or until tender. Remove from oven.
3.

For the sauce, heat oil in a saucepan over high heat. Add the onion and cook, stirring, for 3-4 minutes until golden.
4.

Remove with a slotted spoon and set aside on paper towel. Add garlic and capsicum, then reduce heat to medium and cook, stirring, for 5 minutes or until softened and golden.
5.

Add passata and bring to a simmer. Simmer for 2-3 minutes until slightly reduced, then remove from heat. Season, then cool slightly.
6.

To serve, place the rocket leaves on a serving plate. Top with eggplant halves and drizzle over cooking juices. Spoon over tomato sauce and top with capers, basil leaves and reserved fried onions.