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Sicilian Caponata
SERVES: 4 - 6
PREPARATION TIME: 45 minutes
COOKING TIME: 50 minutes
Ingredient
- 4 tbsp Filippo Berio Pure Olive Oil
- 400 ml can Plum Tomatoes
- 2 eggplants cut into large dice
- 2 red peppers cut into large dice
- 1 red onion, peeled and finely sliced
- 2 sticks of celery, thickly sliced
- 2 tbsp red wine vinegar
- 2 tbsp capers
- 12 pitted green olives, halved
- 2 tbsp raisins
- 2 tbsp pine nuts (optional)
- 4 tbsp chopped parsley
Method
- Heat the olive oil in a large deep-sided pan with a lid and fry the eggplant for 5 minutes. If the pan gets dry, add a little hot water.
- Add the remaining ingredients and bring to the boil. Turn the heat down, cover and simmer for 20-25 minutes.
- If the mixture gets too dry, add more water. Caponata is best served at room temperature with some additional flat leaf parsley to garnish.
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