Caponata
This is the Italian sister of the famous ratatouille. I used to work with a whole team of Italian chef in a gastro pub called The Greyhound in Battersea, London. They use to make this delicious south Italian dish. The acidity of the tomatoes and vinegar together with the sweetness of the raisin is a magical thing.
P.s. I used spring onions and no celery as I didn’t have any.
Caponata
This is the Italian sister of the famous ratatouille. I used to work with a whole team of Italian chef in a gastro pub called The Greyhound in Battersea, London. They use to make this delicious south Italian dish. The acidity of the tomatoes and vinegar together with the sweetness of the raisin is a magical thing.
P.s. I used spring onions and no celery as I didn’t have any.
Open in Cookpad AppSteps
- 1
Diced the aubergines and fry them in plenty of olive oil. When they have a good brown color set them aside.
- 2
Dice onions and fry them in the same casserole.
- 3
When the onions are soft add te tomatoes and a tin of tomatoes too. And put the cooked aubergines back.
- 4
After 35 min cooking slowly with a lid on add the rest of the ingredients but keep pine nuts to serve as a garnish.
- 5
You can serve this caponata as a main dish with bread. With some nice fish. As a veg for a pork chop. ENJOY!
Cooksnaps
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