This is vegetarian Italian food at its best! Veggies - are you sick of being served the same old dishes? Beetroot and goat's cheese...butternut squash risotto....a depressing, shrivelled roasted mushroom?! Well then, we've got just the thing for you! Caponata is sweet, zingy, meaty and completely delicious. It's dearly loved in Italy and the dish dates back as far as the 1700s. If you've never made it, then don't hesitate. Now is the time! We love eating Caponata on some good toasted bread with a little fresh ricotta on top. Perfect for a light meal or as a starter. Unbeatable recipe below - you're welcome, friends of CED!
Makes enough for at least 6 starter/side portions
- 4 large aubergines
- 150g green olives without stones
- 90g capers
- 30g raisins, soaked for 10 minutes in a little warm water
- 50g pine nuts or almonds, lightly toasted in a pan
- 400g tin of chopped tomatoes
- 100ml white wine vinegar
- 80g sugar
- 1 onion, diced
- 3 sticks of celery, chopped
- Extra virgin olive oil
- Salt Fresh basil and/or oregano, to garnish.