Caponata

Caponata

By
From
My Italian Kitchen
Makes
750 g
Photographer
Chris Middleton

Caponata is one of my favourite side dishes. I love serving this with warm winter dishes, especially my chicken involtino. The very traditional Sicilian caponata uses eggplant, capsicum, capers, raisins and tomatoes. I don’t include raisins and capers in my caponata but, then again, every town in Sicily has their own take on this traditional dish. This is mine …

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 small onion, roughly chopped
2 garlic cloves, finely chopped
1/2 long red chilli, finely chopped
4 very ripe tomatoes, roughly chopped
1 small eggplant, roughly chopped
1 red capsicum, roughly chopped
20 kalamata olives, pitted and roughly chopped
1 large handful basil, roughly chopped
1 teaspoon dried oregano
1 teaspoon sugar
sea salt flakes

Method

  1. Heat the olive oil in a saucepan over a medium heat. Add the onion, garlic and chilli and cook until translucent, about 3 minutes.
  2. Add the tomatoes, eggplant and capsicum and continue to cook, stirring occasionally, until softened, about another 10 minutes.
  3. Add the olives, basil, oregano and sugar, and cook over a low heat until it is all combined and cooked through, about another 5 minutes. Season with sea salt and freshly ground black pepper.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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