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Caponata

A veggie Sicilian stew with aubergines and courgettes. Ideal for a light meal or side dish.

Method:

  1. Wash and chop the aubergine and courgette into large chunks. Finely chop the red onion. Crush the garlic cloves. Finely chop the parsley stems. Roughly chop the tomatoes. Set aside.
  2. Place a large pan on medium-high heat. Add the olive oil.
  3. Add the aubergines and cook for 5 minutes. When the aubergines are golden, remove from pan. Repeat this step with the courgettes.
  4. Add the aubergines and courgettes to the same pan and add the onion, garlic, parsley stems, and oregano. Continue cooking for 3 minutes. Add a little more oil to the pan if it gets dry.
  5. Add the red wine vinegar. When the vinegar has evaporated, add the tomatoes. Turn down the heat and simmer for 15 minutes.
  6. Taste and season with salt and pepper or more vinegar. Serve with chopped parsley leaves.

 

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Cheng Peng
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Caponata

A veggie Sicilian stew with aubergines and courgettes. Ideal for a light meal or side dish.

COOK 25 MINS
4 SERVINGS

Ingredients

  • Aubergine – 2
  • Courgette – 2
  • Red Onion – 1
  • Garlic – 2 cloves
  • Flat-Leaf Parsley – 20g
  • Olive Oil – 2 tbsp 
  • Dried Oregano – 1 tbsp 
  • Red Wine Vinegar – 2 tbsp 
  • Tomatoes – 4  
  • Salt & Pepper