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Caponata Recipe

Serves

4

Ingredients

  • 4tbsp extra virgin olive oil
  • 2 large aubergines, cut into 2cm cubes
  • 2 celery sticks, finely sliced
  • 2 red onions, finely sliced
  • 4 garlic cloves, finely sliced
  • 400g can plum tomatoes
  • 3tbsp sherry vinegar
  • 1tbsp light brown soft sugar
  • 50g black olives
  • 50g raisins
  • 3tbsp capers in brine, drained
  • salt and pepper

To serve

  • large handful of basil leaves
  • toasted pine nuts

Method

Heat 3tbsp of the oil in a large frying pan over a medium-high heat, add the aubergines and sauté for 3-5 minutes until beginning to soften and colour. Transfer to the slow cooker.

Heat the remaining oil in the frying pan, add the celery and onions and sauté for 5-8 minutes until translucent and lightly golden brown. Stir in the garlic and cook for a further minute.

Transfer the celery and onion mixture to the slow cooker and add the tomatoes, squeezing them between your hands to break them up, vinegar and sugar. Season well with salt and pepper. Cover with the lid and cook on low for 6 hours until all the vegetables are very tender.

Stir in the olives, raisins and capers, replace the lid and cook, still on low, for a further hour until well reduced.

Check and adjust the seasoning, then serve immediately, sprinkled with the fresh basil leaves and toasted pine nuts.

Recipe taken from Vegan Slow Cooker: Over 70 delicious recipes for stress-free meals by Saskia Sidey, published by Hamlyn, www.octopusbooks.co.uk

                                         

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