Caponata

 

I just love this dish, it’s such a versatile recipe for the summer, full of flavour and easy to make. I grow most of  the ingredients in my garden so to be sure i have them at hand. A typically Sicilian dish of stewed Mediterranean vegetables with a base of aubergines and tomatoes. Delicious as brunch over warm gluten free bread, hot served with potatoes, rice, quinoa or serve it cold as part of a salad. Pot up in a jar, refrigerate and use as a chutney accompaniment with salad and BBQ food. The longer you leave it the more delicious it becomes as the flavours infuse. I make it and leave for at least a day before eating for this reason, however , this can be a challenge as its one of my favourite and sometimes its just too tempting.

 

 

Ingredients
Tbsp olive oil or rapeseed oil
2 Large aubergines cut into large chunks
1 shallot finely chopped
1 red onion finely chopped
6 tomatoes roughly chopped, the riper the better the flavour.
2 celery sticks de-stringed and chopped.
2 tsp of drained capers
2 tbsp raisins
1 tbsp chopped or sliced black olives (you can use green but I love the deep flavour of the black)
50 ml organic red wine vinegar
2 cloves garlic crushed, if you can get it smoked garlic adds an extra element to the flavours of this dish.
1 heaped tsp dried oregano but if you have fresh use small handful finely chopped.
1 tsp maple syrup
Tbsp chopped fresh basil and parsley mix.
½ juice 1 lime
Method
In a large frying pan heat the oil and gently on a medium heat, cook the chopped aubergine for 10-15 minutes until soft and lightly browned. Remove these from the pan and set to one side. In the same pan using the oil gently cook the shallots, onion, garlic until softened, then add the tomatoes, oregano, celery and red wine vinegar, cook for another five minutes stirring occasionally. Then add the aubergines, capers, olives, raisins, maple syrup, chopped herbs and lime juice. Cook for a further 10 minutes on a low heat. Either serve immediately or allow to cool. Cooling allows the flavours to infuse more. I enjoy it served cold with salad or side for bread and olives. Can be kept in the fridge for a week.