Recipe: Caponata


2 Tbsp olive oil
2 eggplants, tops removed, sliced into wedges
1 onion, sliced
2 cloves garlic
Pinch chilli flakes
1/2 cup white wine
2 x 400g tins chopped tomatoes
2 Tbsp capers, drained
2 Tbsp balsamic vinegar
Large handful basil leaves, torn
Extra virgin olive oil

  1. Heat olive oil over moderate heat.
  2. Add onions, garlic and chilli and saute until onions are soft
  3. Add eggplants, stir to combine and cook for 5 minutes
  4. Add white wine, allow to bubble up, then pour over tomatoes.
  5. Bring to the boil and cook, uncovered, until liquid has reduced and sauce is thick
  6. Stir through capers and balsamic vinegar. Cook for another 2 minutes to soften vinegar slightly.
  7. Season to taste, stir through basil and drizzle over extra virgin olive oil.

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