Sardinian Caponata
Delicious flavours of the Mediterranean meld together to become a glorious stew.
Ingredients
- 1 large Aubergine (Eggplant) Chopped into 1cm cubes
- 3-4 Medium Red Peppers Deseeded & Chopped into 1 square pieces
- 1-2 Medium Courgettes (Zucchini) Chopped into 1cm cubes
- 2 Medium Tomatoes Chopped into 1cm cubes
- 4-5 Tbs Olive Oil
- 3 Tbs Capers roughly chopped
- 1 Tbs Tomato Paste
- 3 Tbs Olives (Stones out) chopped
- 2 Bay Leaves
- 2 teaspoon dried oregano
- ½ cup red wine (optional but nice)
- 4-5 cloves garlic
Instructions
- In a deep and wide saucepan add half the olive oil and peppers, sautee over a medium heat for 5 minutes
- Add the aubergine, adding a little extra oil and sautee for another 10 mins until the aubergine softens (Nobody likes undercooked aubergine, so keep going until its really cooked!)
- Add the courgettes & garlic and cook for another 5 mins
- Add the tomatoes, bay leaves, oregano and tomato paste and put the lid on the saucepan, simmer for 10 mins
- Add the wine (if using) or a little water, capers and olives and simmer for another 15 mins
- Check.- At this stage the vegetables should all start collapsing, the juices sort of squishing into each other. If it isn't quite to the squishy level desired, cook a little longer.
- Taste for salt and pepper & add as needed. Serve with a little drizzle of olive oil.
Notes
This is delicious the next day, served at room temperature. Or serve over a pasta or as part of a mezze type lunch, with plenty of bread to dip into it.