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Caponata

Ingredients:

3 tbsp olive oil
Half an onion, chopped
Couple cloves of garlic
Half an aubergine, diced
1 courgette, diced
Half a red pepper, de-seeded and chopped
10g green olives, pitted and halved
Half tbsp capers, drained and rinsed
2 tbsp white wine vinegar
Salt & pepper

What to do:

Heat the oil in a large deep frying pan over a medium heat. Add the onion and garlic and fry for 5 minutes.

Stir in the aubergine and courgette, cover and cook for 15 mins, stirring occasionally. Add the red pepper and cook for a further 10 mins until tender.

Mix in the olives, capers and vinegar and season with salt & pepper. Cook, uncovered for a further 5-10 mins until most of the liquid has evaporated.

Serve hot or cold.

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