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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.​

Print Recipe
  1. Sauté the aubergine in olive oil and season with salt in a wide pan until brown.
  2. Once the aubergine is brown, add some water to the pan and place a lid on top so that it steams and softens.
  3. Add a dash more oil and add in the onions and garlic until fragrant and soft.
  4. Add the vinegar until evaporated then add capers, herbs, tomatoes and peppers.
  5. Also add a pinch of salt and pepper at this point. (Don’t add too much as capers are salty!)
  6. Mix around and add water and cover with a lid so it can steam and soften.
  7. Taste and season and add wine at this point.
  8. Keep sautéing until wine has evaporated and serve.

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