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Caponata is a Sicilian dish that is based around the egg plant. It makes for a hearty and warming winter dish.
A great vegetarian alternative to a traditional stew on those cold winter days.
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Ingredients
- 1 medium aubergine cut into chunks
- 2 or 3 medium tomatoes cut into chunks
- 1 red bell pepper cut into chunks
- 1 red onion diced
- 2 garlic cloves crushed and cut
- Extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Dash of white wine can be omitted
- Salt and pepper to taste
- 1 tablespoon dried Italian seasonings you can also use fresh parsley etc
- 1 teaspoon capers
- Pinch of dried chilli flakes
Ingredients
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Instructions
- Sauté the aubergine in olive oil and season with salt in a wide pan until brown.
- Once the aubergine is brown, add some water to the pan and place a lid on top so that it steams and softens.
- Add a dash more oil and add in the onions and garlic until fragrant and soft.
- Add the vinegar until evaporated then add capers, herbs, tomatoes and peppers.
- Also add a pinch of salt and pepper at this point. (Don’t add too much as capers are salty!)
- Mix around and add water and cover with a lid so it can steam and soften.
- Taste and season and add wine at this point.
- Keep sautéing until wine has evaporated and serve.