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Caponata Recipe | Easy recipe for Caponata

Caponata Recipe

What is caponata?
Caponata is a Sicilian dish consisting of chopped fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce caponata sauce.

Caponata Recipe

Ingredients

  • 2 aubergines, quartered lengthways
  • 1 medium red onion, finely sliced
  • 1 celery stick, cut into 1cm chunks
  • Cooking oil spray
  • 6 plum tomatoes, roughly chopped (or use a 400g can of chopped tomatoes)
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried marjoram or oregano
  • 80g large pitted green olives 
  • 2 tbsp capers, drained
  • 20g golden raisins
  • 20g fresh basil leaves picked and roughly torn
  • 1 tbsp pine nuts, lightly toasted in a dry pan (optional)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the aubergines, onion, and celery in a baking dish or shallow roasting tin. Lightly spray with the cooking oil, season generously with salt and ground black pepper, and toss well. Roast the vegetables for 25 minutes.
  2. Stir in the tomatoes, garlic, olive oil, vinegar, and dried marjoram/oregano, then return to the oven for a further 10-15 minutes.
  3. Stir in the olives, capers, raisins, and most of the basil, then serve scattered with a few toasted pine nuts and the remaining basil leaves.
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