Menu

Eggplant & capsicum in a red sauce – caponata

Prep 10 min - Cook 60 min / Serves 4 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

George Miller – lorenzo’s oil

Lorenzo’s Oil is based on the true story of Augusto and Michaela Odone who search for the cure to their son’s disease adrenoleukodystrophy (ALD). The movie received two nominations for Best Actress in a Leading Role and Best Original Screenplay in the 65th Academy Awards…

Helen Keller – together

“Alone we can do so little; together we can do so much.”

Unknown – life goes on

You have to take the good with the bad, smile when you’re sad, love what you’ve got and remember what you had. Always forgive but never forget, learn from your mistakes but never regret, people change, things go wrong, just remember, life goes on.

Easy zucchini fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is olive oil. After cooking place fritters on absorbent paper to absorb oil…

Honey roasted vegetables

Adding a bit of honey gives that nice sweet taste to the vegetables. This simple variation to the humble roast vegetable is obtained without much effort …