I found the original recipe in a newspaper – it is likely to be from goodfood.com.au. I have used this recipe as it is or as a base for creating other dishes. It is a great side dish if you want a change from the usual roast vegetables.
Hints & Tips
- GF, DF, Veg, V.
- Category: Dairy Free, Gluten Free, Side Dishes, Vegan, Vegetables, Vegetarian
Ingredients
- 2 Medium Eggplants, Diced into 2cm Pieces
- 1 tablespoon Caster Sugar
- 2 tablespoons Red Wine Vinegar
- 400 grams Tin Crushed Tomatoes
- 1/4 cup Green Olives, Pitted and Quartered
- 3 tablespoons Salted Capers, Rinsed Thoroughly in Cold Water
- 5 Celery Stalks, Stringed and Cut into 1cm Pieces
- 12 Large Garlic Cloves, Chopped
- 1 Large Brown Onion, Roughly Chopped
- 3 tablespoons Extra Virgin Olive Oil
- Olive Oil for Frying
- Freshly Ground Black Pepper
- Salt
- 6 tablespoons Fresh Basil, Chopped
Instructions
- Sprinkle eggplant with salt and leave for 20 minutes. Rinse off the juices and dry with paper towel.
- Pan fry the egg plant in olive oil in batches until coloured and soft, about 5 minutes. Drain eggplant on paper towel.
- Drain oil from pan and add extra virgin olive oil.
- Add onion and cook until golden brown. add garlic and cook for a further 5 minutes.
- Add celery and cook for 5 minutes.
- Add eggplant, capers and olives to pan and toss together.
- Pour in the tomatoes, vinegar, sugar and basil. Cook over low heat for 8 minutes.
- Caponata can be served hot, straight away or refrigerated and served later.
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