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Eggplant & capsicum in a red sauce – caponata

Prep 10 min - Cook 60 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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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

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Directions

  1. Prepare vegetables and blend the tomatoes in a food processor or blender.
  2. In a medium size pot heat the oil on low-medium heat.
  3. Add onion and garlic cook stirring frequently for 2 minutes.
  4. Add capsicum stirring frequently for 1 minute.
  5. Add eggplant stirring frequently for 2 minutes.
  6. Add puree tomatoes and basil mixing well.
  7. Bring to the boil on high heat and then simmer on low covered for 50 minutes.
  8. Add olives and cook a further 5 minutes.  Serve.

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