Caponata

Cooking for one is such a pain as eating the same thing night after night gets really boring. I'm always on the look out for a versatile recipe and the caponata definitely suits the bill. It is perfect as a side to fish, on bread, pasta, polenta or just eaten with a fork. It is equally good hot or cold. 

At this time of year it is also very cheap to make, given the price of eggplant, zucchini and capsicum.

I initially read this recipe in Delicious magazine, then it appeared in the Delicious cookbook '5 of the Best' and now it appears on the Taste website here

Over the last 3 days i've had it with pan fried salmon (white fish works really well), on penne pasta with parmesan cheese and on sourdough bread. I also love it on soft, creamy polenta.

Caponata - inspired by Jill Duplix's recipe

Serves 4

Ingredients:

2 tbsp olive oil

1 onion, finely diced

2 celery stalks, finely diced

1 large eggplant, cut into 2cm cubes

1 large red capsicum, cut into 2cm dice

1 large zucchini, cut into 2cm dice

400g tinned chopped tomatoes

400ml water

1/4 cup capers

1/2 cup olives, sliced

1/4 cup red wine vinegar

1/4 cup sultanas

orange zest of 1 orange

1 tbsp caster sugar

1/4 cup chopped flat leaf parsley

1/4 cup chopped basil leaves

1/4 cup toasted pine nuts

Cracked pepper, to taste.

Method:
Heat 1 tbsp olive oil in a cast iron pot or large frypan over medium heat. Add onion and celery and cook until translucent.
Add 1 tbsp oil and eggplant and cook for 10 minutes or until the eggplant is soft and shiny.
Add capsicum, zucchini, tomatoes and water and cook for 20 minutes.
Add capers, olives, vinegar, sultanas, zest and sugar and simmer for 10 minutes until most of the liquid has evaporated.
Add in herbs, pine nuts and cracked pepper to taste then serve.

Sarah xx