Recipe

Caponata

Typically, caponata is an Italian side dish traditionally served with fish. While the capers add to its spectacular flavour and compliment seafood beautifully, it is also delicious simply served with crusty bread.

  • Serves 6
  • 35 mins cooking
caponata

Ingredients

Caponata
  • 2 red capsicums (400g)
  • 3 trimmed celery stalks (300g)
  • 2 red onions (200g)
  • 2 tomatoes (300g)
  • 2 eggplants (600g)
  • 1 tablespoon olive oil
  • 1 clove garlic, chopped finely cooking-oil spray
  • 1/2 cup (110g) white sugar
  • 1 cup (250ml) red wine vinegar
  • 1/2 cup (80g) sultanas
  • 100 gram seeded black olives
  • 1/3 cup (50g) pine nuts, roasted
  • 1 1/2 tablespoon drained capers, rinsed

Method

Caponata
  • 1
    Cut capsicums, celery, onions, tomatoes and eggplants into 2cm pieces.
  • 2
    Heat oil in large frying pan, cook capsicum, celery, onion, tomato and garlic, in batches, until soft; transfer to large bowl.
  • 3
    Spray eggplant all over with oil, cook eggplant in batches, until browned. Add to capsicum mixture.
  • 4
    Cook sugar in medium frying pan over low heat, without stirring or boiling, until dissolved, swirling pan occasionally. Cook about 5 minutes or until browned lightly. Add vinegar, bring to the boil; reduce heat, simmer, uncovered, until liquid is reduced by a third; cool to room temperature.
  • 5
    Add vinegar mixture to vegetables with sultanas, olives, nuts and capers; stir until combined. Stand for 1 hour at room temperature before serving.

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