Caponata
This recipe was submitted by Viv.
I don't tend to use recipes and just improvise with what I have but this is basically the way I make it (there are loads of different variations). I've also been using the green beans from my harvest instead of the celery.
Ingredients
Ingredients
1 aubergine (cubed fairly small)
3 celery sticks chopped (or loads of the smaller leafy stalks)
olive or veg oil
2-3 cloves garlic
handful of black pitted olives (chopped into large chunks)
2-3 tbsp capers
tin of chopped tomatoes
tomato purée (1 tbsp)
wine vinegar (1-2 tbsp?)
handful of chopped parsley
salt & pepper
Directions
Directions
- Sauté the garlic in the oil and then add the celery and let it soften a little before adding the aubergine and cooking further.
- Add the tomato purée to the pan and let it cook through slightly before adding the tinned tomatoes.
- Add the vinegar, capers & olives and then let it all cook through.
- Season with salt & pepper and add the chopped parsley near the end of cooking. I don't bother with the parsley if I use the leafy celery stalks.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)