The combination of sweet, sour and savoury elements in caponata creates a complex flavour profile that’s incredibly satisfying. It’s a dish that promises to make your taste buds dance! Serve it as a starter, a side dish or even a main course with crusty bread. Caponata is incredibly versatile and can be enjoyed in many different ways.
Ingredients:
For the caponata:
- 100ml olive oil
- 3 large aubergines, cut into 2cm cubes
- 2 long shallots, chopped
- 4 large plum tomatoes, chopped
- 2 tsp capers, soaked if salted
- 50g raisins
- 4 sticks of celery, sliced
- 50ml red wine vinegar
- Handful of toasted pine nuts and basil leaves
For the bruschetta:
- 8 slices ciabatta
- olive oil, to drizzle
- 1 clove of garlic
Method of preparation:
Heat half the olive oil in a large frying pan over a medium heat.
Add the diced aubergines and cook until golden and soft. Remove from the heat and set aside.
In the same pan, add the rest of the olive oil.
Sauté the shallots and celery until soft.
Add the chopped tomatoes and cook until the tomatoes break down and become saucy.
Return the aubergines to the pan.
Add the capers, raisins and red wine vinegar.
Cook over a low heat for about 10 minutes to allow the flavours to meld.
Season to taste with salt and pepper.
Just before serving, stir in the toasted pine nuts and torn basil leaves.
Toast the ciabatta slices until crisp and golden.
Rub the toasted bread lightly with the garlic clove.
Drizzle with olive oil.
Spoon the warm caponata over the bruschetta.
Garnish with extra basil leaves if desired.
