This dish which is inspired by a Sicilian specialty is easy and delicious and can be used in many ways. Have it as a vegetable side to a main, or cook some chicken pieces in the dish itself, or spread it on toasted bread for the best bruschetta as shown in our image . The ingredients are also adaptable. If you dont have celery or olives, you can leave them out and still have the "essence" of the complete dish as long as you have the eggplant onion garlic and tomatoes. I've opted to start this dish on the cooktop as I think it gives better flavour but you could put the raw chopped vegetables straight into the oven and cook at a slightly higher temperature for a bit longer.
METHOD
- Preheat oven fan assisted or similar function- 180C 50% humidity
- Heat an ovenproof casserole dish on the cooktop with a drizzle of olive oil
- Add the onion, garlic and eggplant to the pan and saute until lightly browned.
- Add the chopped capsicum then add the wine .
- Cook off for a few minutes, then add the canned tomatoes and all the other ingredients except the pine nuts and basil
- Stir and place uncovered into oven
- Cook for 35-40 minutes , or until sauce is reduced to a paste and vegetables are very soft . Stir once or twice during cooking if necessary.
- Lightly toast the pine nuts in a dry frying pan and then remove from heat
- Remove Caponata from oven
- Sprinkle with pine nuts and basil leaves and serve with crusty bread
1-2 T olive oil
1 eggplant diced into 2cm dice
1 onion, diced
3 cloves garlic, crushed
1 small stalk of celery
1-2 red or yellow capsicum
1 scant cup of white wine
1 can pulped tomatoes
1T dried oregano
1t dried sage
1T red wine vinegar
1/2 c pitted olives (green or black)
salt and pepper to taste
2T pine nuts
small bunch basil leaves
