Caponata is a Sicilian vegetable dish, similar to Ratatouille.
This Caponata recipe, from Jamie Oliver, has a lot less ingredients than many online and much more to my taste ie no raisins nor celery.
Serves 4
2 aubergines
1 red onion, peeled and thinly slice
2 cloves of garlic, peeled and thinly sliced
Olive oil2 tablespoons capers
1 handful of green olives
Tin of cherry tomatoes
½ a bunch fresh flat-leaf parsley (15g)
2 tbsp red wine vinegar
2 tbsps flaked almonds
Cut the aubergine into large chunks and fry in a wide saucepan or sauté pan over a medium high heat in a large glug of olive oil.
While the aubergine is frying, prepare the onion and garlic.
When the aubergine is golden on most sides (about 5 minutes) add the onion and garlic, and fry for a few minutes.
Add the capers and olives. Stir around then add the vinegar.
When the vinegar has almost evaporated away add the tinned cherry tomatoes and simmer gently for 15 minutes.
Stir in the parsley and flaked almonds before serving. Season to taste.
Caponata can be eaten hot or cold (room temperature).
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