Caponata with Capers

Posted On March 24th, 2013 Author Lia Rinaldo

Jamie Oliver's Caponata with Capers
From an issue of Jamie magazine- Devour Italy, April/May 2010

6 celery stalks, trimmed & chopped
200ml of extra-virgin olive oil, plus extra for drizzling
3 onions, sliced
4 garlic cloves, chopped
1kg eggplants, cut into 2.5cm pieces
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
500g fresh cherry tomatoes
250ml tomato passata
1-2 tbsps granulated sugar
3 tbsp capers, rinsed & drained
150g of green oives, stoned
150 ml red wine vinegar
4 tbsps chopped basil

1. Cook the celery in a saucepan of boiling salted water for 10 minutes, then drain and transfer to a bowl.

2. Heat half of the olive oil in a large saucepan and sauté the onion and garlic for about 7 minutes or until softened. Transfer to the bowl with the celery using a slotted spoon.

3. Adding more olive oil if necessary, fry the eggplant over a high heat for 10-15 minutes, or until tender. Transfer to the bowl with the onions. Again, add more olive oil if necessary and fry all the peppers over high heat for 8-10 minutes until tender. Transfer to the bowl with the other vegetables.

4. Reduce the heat to medium, then add the cherry tomatoes to the pan and cook for 5 minutes. Add the tomato passata and sugar, and cook for a further 5 minutes. Reduce the heat to low and and return the celery, onion, garlic, eggplant aand peppers to the saucepan. Season generously with sea salt and fresh cracked pepper. Add the capers, olives and vinegar, stir well and cook for a further 3-5 minutes. Allow to cool before transferring to a serving bowl.

5. Refrigerate, preferably overnight, before serving with basil (if desired), and an extra drizzle of olive oil. Note: Caponata keeps for up to two weeks in the refridgerator in an airtight container and is delicious with cold meats, fish or bread.

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