Caponata

Caponata is a fabulously rich and tasty veggie side which is delightful paired with burrata, ribeye steak and chips.

Ingredients

Serves 3- 4 as a side

• 1 aubergine, diced roughly into 2cm cubes
• 120ml olive oil
• 1 red onion, chopped
• 1 clove garlic, finely sliced
• 1/2 tsp Allepo pepper (red pepper flakes)
• 1/4 tsp ground cinnamon
• 2 large tomatoes, roughly chopped
• 1 tbsp red wine vinegar
• 1 tbsp capers
• salt and pepper to taste
• fresh basil to garnish, torn

Method

1. Start by sprinkling 1/2 tsp salt over the chopped aubergine and leave to stand in a colander for 30 minutes to draw out the water.
2. Rinse the salt from the aubergine and pat dry with paper towel, then heat the oil in a large pan and fry the aubergine on a medium to high heat until golden. This should take 5-10 minutes. Once golden remove from the pan with a slotted spoon and drain on paper towel.
3. Reserve a tablespoon of the frying oil and gently fry the onion for 7-8 minutes until soft.
4. Add the garlic, Allepo pepper and cinnamon, and cook for another 2 minutes, before stirring in the tomatoes and cooking for another 2-3 minutes.
5. Finally add the red wine vinegar and capers, and return the aubergine to the pan and continue to cook for another couple of minutes.
6. Season to taste and garnish with the fresh basil leaves.

Tips

Make sure the oil is hot when frying the aubergine, so that it does not all soak into it. You should be left with most of the oil in the pan once you have finished frying.

If you don’t have Allepo pepper you can use a combination of sweet paprika and cayenne pepper. I would use 1/2 tsp sweet paprika and a pinch of cayenne for this recipe.