Caponata

This was a cafe staple during my cafe days. We would serve it hot, stacked high on toasted sourdough and dressed with lavish shards of salty, feta cheese. 

This formula came from one of our super star chefs, Jon Bray. It is unctuous, mouth watering and simply delicious. Use as a relish to dress up a dish or stir through hot ribbons of egg pasta for a swift evening meal.

Source

Good handful of green olives

2 aubergines, cut into chunks

2 tsp dried oregano

1 red onion, roughly chopped

2 garlic cloves, chopped

Bunch flat leaf parsley, chopped with stalks and all

2 tbsp capers

3-4 tbsp red wine vinegar

5 fresh tomatoes or a good can of, cut into rustic chunks

Olive oil

1-2 tsp maple syrup

Action

Fry the aubergine in a shallow pan over a medium heat with a really generous amount of olive oil. Season with salt and cook until soft and golden. Set to one side.

Using the same pan, reduce the onions until soft and translucent.

Combine all the ingredients into the onion pan with a gentle stir. Cook over a medium heat for 10-15 minutes, until softened down but still retains form.

Taste – you may want to add more vinegar to brighten your flavours.

Serve hot or at room temperature. Keeps in the fridge for up to five days.


Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published