Caponata
A sweet and sour Sicilian dish where aubergines are the star of the show.
Method
1. Heat the olive oil in a large pan over a medium heat then cook the aubergines and peppers for 15-20 minutes, or until soft and starting to brown.2. Add the garlic and fry for 1-2 minutes, then add the Mini Silverskin Onions, Capers, pine nuts, tomatoes, oregano, sultanas, olives and sugar. Bring to a simmer, adding a little water if necessary to loosen then let it slowly bubble away for about 30 minutes.
3. Season with salt and pepper just before serving, then add the fresh basil. Delicious with some fresh rocket and crusty bread.
Tip
Caponata is great as a side to slow-cooked lamb or tossed through fresh pasta.Ingredients
• 3 tbsp olive oil
• 2 aubergines, cut into chunks
• 2 red peppers, de-seeded and sliced
• 2 garlic cloves, thinly sliced
• 1 jar Opies Mini Silverskin Onions, rinsed and drained
• 2 tbsp Opies Capers, rinsed and drained
• 2 tbsp pine nuts
• 4 large ripe tomatoes, roughly chopped
• 2 red peppers, de-seeded and sliced
• 1 tbsp dried oregano
• 1 tbsp sultanas
• 20 pitted green olives
• 1 tsp sugar
• Small handful of fresh basil
• Crusty bread and fresh rocket to serve
