Eggplant & capsicum in a red sauce – caponata
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This dish is known by it’s Italian name as caponata. We have also mixed a bit of Greece with it through the olives. Typically served as a starter for a meal or part of several dishes in an antipasto. We also like to serve it as a side dish with a variety of main meals.
Ingredients
- 1 onion – peeled, rinsed, sliced lengthwise
- 2 garlic cloves – peeled, rinsed, crushed
- 2 medium red capsicums – washed, deseeded, diced
- 1 eggplant – peeled, rinsed, diced
- 3 basil leaves – washed, sliced finely
- 400g / 14oz tin whole tomatoes – pureed
- 20 Kalamata olives – seedless, diced
- 2 tablespoons olive oil
Directions
- Prepare vegetables and blend the tomatoes in a food processor or blender.
- In a medium size pot heat the oil on low-medium heat.
- Add onion and garlic cook stirring frequently for 2 minutes.
- Add capsicum stirring frequently for 1 minute.
- Add eggplant stirring frequently for 2 minutes.
- Add puree tomatoes and basil mixing well.
- Bring to the boil on high heat and then simmer on low covered for 50 minutes.
- Add olives and cook a further 5 minutes. Serve.
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