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
- Red Pepper: 1 red 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
- Onion: 1 large onion, finely chopped
- Pepper: 1 yellow pepper, peeled and chopped
- Tomato: 400g can chopped tomatoes
- Aubergine: 100g chargrilled aubergines from a jar, pot or deli counter, drained if in oil and roughly chopped
- Green Olive: handful green olives, chopped
- Baguette: large baguette, thickly sliced and toasted, to serve
- Caster Sugar: 1 tsp caster sugar
- Celery: 2 celery sticks, finely chopped
- Caper: 1 tbsp small capers
- Red Wine Vinegar: 1 tbsp red wine vinegar
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.
