Ingredients
- 1/3 cup (80ml) olive oil
- 1 onion, finely chopped
- 2 celery stalks, thinly sliced
- 1 large eggplant, cut into 2cm cubes
- 1 red capsicum, cut into 2cm pieces
- 400g can chopped tomatoes
- 3 garlic cloves, thinly sliced
- 350ml vegetable stock
- 1/4 cup (50g) salted capers, rinsed
- 1/4 cup pitted green or kalamata olives
- 1/4 cup (60ml) red wine vinegar or balsamic vinegar
- 1/4 cup (40g) sultanas
- 1 tbs grated orange zest
- 1 tsp caster sugar or more to taste
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped basil leaves
- 1/4 cup (40g) pine nuts, toasted
- Chargrilled slices of bread, to serve
Description
Caponata With Pine Nuts Recipe - Heat 2 Tablespoons Oil In A Large Frypan Over Medium-low Heat. Add The Onion And Celery And Cook, Stirring, For 3-5 Minutes Until Softened Slightly. Add Remaining Oil And The...
Taste
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