CAPONATA

CAPONATA

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Ingredients

Adjust Servings:
1 large eggplant cut into large batons
1 medium onion cut into large wedges 1/8ths
1 stalk celery
1 green capsicum cut into same size as onion
2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid
50 millilitres red wine vinegar
2 tablespoons Brown Sugar
1/2 cup kalamata olives
2 tablespoons capers
extra virgin olive oil
sea salt flakes
pepper grinder
Features:
  • Gluten Free
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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This is a very versatile dish. It can be served as a first course; all it needs is a sprinkle of fresh shaved Parmesan cheese. It also makes a great main course accompaniment for lamb, game, poultry or beef. The only down side to this dish is you won’t be able to eat it without a nice glass of red nearby, I find a relatively mellow merlot works nice with it.

  1. Brown eggplant in deep fryer or well oiled pan & drain well.
  2. Soften onion and celery in some olive oil in a large pot (5-10 mins).
  3. Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
  4. Add vinegar, sugar, capers, olives and tomatoes.
  5. Season & simmer for 10-15 minutes or until almost dry.
  6. Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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