Sharing recipe for 6 people, takes only 25 mins; recipe has onion, celery, red pepper, pepper, garlic clove, olive oil, aubergine, tomato, caper, green olive, red wine vinegar, caster sugar and baguette.
Easy caponata
Course: Sharing
Servings
6
servings
Prep time
20 mins
Ingredients
- Onion: 1 large onion, finely chopped
- Celery: 2 celery sticks, finely chopped
- Red Pepper: 1 red pepper, peeled and chopped
- Pepper: 1 yellow pepper, peeled and chopped
- Garlic Clove: 5 garlic cloves - 4 sliced and 1 halved, to serve
- Olive Oil: 5 tbsp olive oil, plus extra to serve
- Aubergine: 100g chargrilled aubergines from a jar, pot or deli counter, drained if in oil and roughly chopped
- Tomato: 400g can chopped tomatoes
- Caper: 1 tbsp small capers
- Green Olive: handful green olives, chopped
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Caster Sugar: 1 tsp caster sugar
- Baguette: large baguette, thickly sliced and toasted, to serve
Directions
- Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through.Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.
