Sicilian Caponata
Let's make a homemade delicious caponata!
This classic Sicilian Caponata is a great appetizer that can be served over crusty bread or as a side dish with fish.
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Ingredients
- 1 Large Eggplant cut into small cubes
- 2 2 Red Bell Peppers, sliced and cut into 1½ inch lengths
- 1 Onion, roughly chopped
- 2 Cloves Garlic, crushed
- 1 Stick Celery, sliced
- Handful of Kalamata Olives, sliced
- 2 Tbsp Capers, rinsed and drained
- 800g/1.8lb Whole Peeled Tomatoes
- 1 Tbsp Tomato Paste
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Sugar
- ¼ Cup Olive Oil
- Salt & Pepper
- 2 Tbsp Chopped Fresh Parsley
- Whole Kalamata Olives
- Chopped Fresh Parsley
Main:
Garnish:
Method
- Heat the olive oil in a large pan, add the onions, peppers and celery. Season with a pinch of salt and black pepper. Cook for about 5 minutes, tossing regularly. Add the eggplant and cook for a further 5 minutes.
- Crush the whole tomatoes in a bowl and add them to the pan with the vinegar, sugar and crushed garlic, cook for 2 minutes longer. Add sliced olives, capers and chopped parsley. Cover and simmer for about 30 minutes, until caponata is thickened.
- Serve at room temperature and garnish with whole kalamata olives and extra chopped fresh parsley.
- Enjoy!