Sicilian Caponata

Have a taste of a summer in Italy with this gorgeous caponata dish. Caponata is a stew that is usually eaten in Sicily during the warm months. Made with aubergine, celery, bell pepper, and cherry tomatoes, this recipe makes sure that everyone gets their five-a-day!

20 mins

2 people

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INGREDIENTS

2 Tbsp. Mr Organic Olive Oil

1 large red onion, sliced

1 large aubergine, cubed

1 stalk of celery, diced

1 small red or yellow bell pepper

3 garlic cloves, minced

1 tin Mr Organic Cherry Tomatoes

2 Tbsp. Mr Organic Balsamic Vinegar

1 Tbsp. maple or agave syrup

1/4 tsp. crushed chilli flakes (optional)

2 Tbsp. capers, drained

Sea salt, to taste,

Toasted pine nuts & fresh basil, for garnish

Toasted fresh bread, to serve

METHOD

1. In a large pan with a lid, heat the olive oil over medium heat. Add in the red onion, aubergine, celery and bell pepper and cook until softened, about 5-10 minutes. Stir in the garlic and cook for another minute.

2. Add the cherry tomatoes, balsamic vinegar, syrup, chilli flakes (optional) and capers. Cover with the lid and allow to simmer for 10 minutes.

3. Season to taste with the sea salt and serve with toasted pine nuts & basil alongside toasted fresh bread. Can be served hot or cold.