Classic Caponata

Ingredients for Classic Caponata

• 80ml olive oil

• 1 675g aubergine, unpeeled, cut into 1/2-inch cubes

• 1 medium onion, cubed

• 4 large garlic cloves, chopped

• 1 14 1/60g can diced tomatoes with Italian seasonings in juice

• 45ml red wine vinegar

• 2 tablespoons drained capers

• 1/3 cup chopped fresh basil

• Toasted pine nuts

How to make Classic Caponata

Heat oil in heavy large pot over medium heat. Add aubergine, onion, and garlic cloves. sauté until aubergine is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until aubergine and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.