Caponata with pine nuts

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...

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