Sicilian Caponata
Delicious rustic Mediterranean vegetable stew made with tomatoes and aubergines
Servings: 2
Ingredients
- 1 tbsp olive oil add more during cooking if required
- 1 aubergine diced into 1cm cubes (leave the skin on)
- red onion finely chopped
- 1 garlic clove chopped
- 2 tsp dried oregano or mixed herbs
- 2 tbsp capers
- 400ml can chopped tomatoes
- 2 large fresh tomatoes chopped
- 1/2 bell pepper any colour, diced
- 15 black olives (green if you prefer), chopped
- 1/2 lemon
- Large handful fresh basil
- your choice of crusty bread
Instructions
- Heat the olive oil in a saucepan, then add the aubergine and red onion to the pan. Season well and fry for 5 minutes.
- Add the fresh tomatoes and bell pepper, then fry for another 5 minutes until the veg starts to soften.
- Add the garlic and oregano and heat for two minutes, then add the capers and tinned tomatoes.
- Fill the empty can about half-way with water and add the water to the pot. Once it begins to boil, reduce the heat and allow to simmer for 10 minutes more, or until you have the consistency you desire.
- Add the olives, saving a few for decoration. Tear most of the basil leaves into the dish and season using juice from the lemon, salt and pepper. Taste, and add more seasoning if required.
- Serve the Caponata in bowls, sprinkling the remaining olives, basil leaves and a few extra capers on top.
- Serve a slice of your favourite bread alongside, and enjoy!