Transcript

1 eggplant chopped into 1cm cubes
1 red pepper cut in strips
1 yellow pepper cut in strips
2 celery stalks sliced
1 brown onion diced
2 ripe tomatoes de-seeded and chopped
Handful of sliced kalamata olives
100ml red wine vinegar
1/2 tblspn sugar
1/2 tblspn brown sugar
1 tablespoon capers (drained)
100ml olive oil
Small handful parsley chopped or torn
Ciabatta bread

3 anchovy fillets chopped

Method

Add a good belt of olive oil to a heavy based large frypan and sauté onion and eggplant for five minutes adding celery, olives and peppers to cook for another ten minutes.

Meanwhile, back at the ranch, mix sugar and vinegar in a bowl with sugars, adding anchovy and capers. Add to pan along with chopped tomatoes and cook for another ten minutes to get the mix all thick but without breaking the vegetables down.

Char-frill or toast your ciabatta in slices and serve with a good spoonful of Caponata finishing with a drizzle of olive oil and a sprinkle of parsley and watch the Godfather.