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CAPPONATA

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 250g Red onion
  • 250g Celery
  • 100ml Olive oil
  • 500g Tomato paste
  • 130g Sugar
  • 180g Red wine vinegar
  • 2kilo Eggplant
  • 40g Pinenuts
  • 50g Capers
  • Salt
  • Pepper
  • Semolina

Instructions

  • Peel and wash both the onions and the celery
  • Roughly dice the onions and celery and place into a thick bottom pan
  • Add the olive oil to the pan and turn on to a low gas
  • Cook the onions and celery till they begin to soften but without colour
  • Add to the pan the sugar and cook for 2 minutes until the sugar is melted
  • Add to the pan the vinegar and cook till reduced by half
  • Once reduced add to the pan the tomato paste
  • Cook for a further 10 minutes over a very low gass
  • Add to the pan the toasted pinenuts and the capers
  • Remove from the heat and leave to cool
  • Once cool season to taste and reserve in the fridge 
  • To serve
  • Cut the eggplant into 1" pieces and salt
  • Once the water has come out toss the eggplant in semolina and deep fry
  • Once cooked mix with the tomato base and season again
  • Serve with toast and fresh basil