Caponata
Serve with fresh vegetables or as tapas. This recipe was inspired by an entry into the Vegetarian Dish Challenge, 2012.
Ingredients
Serves 10 for bread toppings
½ eggplant, diced
1 red capsicum, deseeded and diced
1 onion, peeled and diced
1 courgette, diced
3 tomatoes, skinned and deseeded
pinch salt
freshly ground black pepper, to taste
pinch caster sugar
50g pine nuts, toasted
20g capers
chopped parsley
Method
Heat oil in a heavy-based frying pan, add eggplant, capsicum, onion, courgette and stir fry for 2-3 minutes or until onion is cooked.
Add tomatoes, salt, pepper and sugar.
Stir through pine nuts and capers. Sprinkle with parsley and serve.
Serve individually or with Beetroot relish, Eggplant ratatouille and Jerusalem artichokes in maple syrup. [See our recipes].
Caponata is the bottom left image.
Acknowledgement: Chai Seng Ong