Caponata

Ingredients

1 large eggplant cut into large batons

1 medium onion cut into large wedges 1/8ths

1 stalk celery fine dice

1 green capsicum cut into same size as onion

2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid

50 millilitres red wine vinegar

2 tablespoons brown sugar

1/2 cup kalamata olives pitted

2 tablespoons capers

1 tablespoon tomato paste

extra virgin olive oil

sea salt flakes

pepper grinder

Chefs Pencil

View Full Recipe