Caponata

Name: Caponata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium eggplants; 40ml (2 tablespoons) olive oil, plus extra for the onion; 1 onion, finely chopped; 400g can peeled whole tomatoes; 2 celery stalks, thinly sliced; 3 tablespoons green olives, pitted; 1 tablespoon caster sugar; 40ml (2 tablespoons) red wine vinegar; 1 tablespoon capers, rinsed; 2 tablespoons pine nuts, toasted

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by Jill Dupleix

Food writer

Oct 03, 2015

Packed with nutrient-rich vegetables, this is the kind of dish we dream of on Sunday nights.

2 medium eggplants
40ml (2 tablespoons) olive oil, plus extra for the onion
1 onion, finely chopped
400g can peeled whole tomatoes
2 celery stalks, thinly sliced
3 tablespoons green olives, pitted
1 tablespoon caster sugar
40ml (2 tablespoons) red wine vinegar
1 tablespoon capers, rinsed
2 tablespoons pine nuts, toasted

Method

1.

Cut eggplants into thick slices and then into 2cm cubes. Heat the olive oil in a frying pan over medium heat. Add the eggplant and fry briskly, tossing well, until it is golden and half-cooked. Remove from pan and set aside.
2.

Add a little extra oil to the pan, add the onion and cook over low heat for 5 minutes until soft.
3.

Roughly chop the tomatoes. Add the eggplant, tomatoes and their juices, celery and green olives to the pan. Season with salt and freshly ground black pepper and cook for a further 10 minutes.
4.

Dissolve the sugar in the red wine vinegar and add to the pan along with the capers. Cook for a further 10 minutes until the eggplant is soft.
5.

Scatter the toasted pine nuts on top of the caponata and serve warm with grilled lamb, steak, seafood, or just with crusty bread or lightly warmed pita bread.