Maggie Beer'S Caponata Recipe

Name: Maggie Beer'S Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk celery & leaves, washed and chopped; 1 small onion, chopped; 1 eggplant, cubed (approx. 2cm x 2cm); 2 ripe roma tomatoes, seeded & diced; 4 large green olives, pitted & roughly chopped; 2 tablespoons capers packed in salt, rinsed & drained; 1/3 cup basil leaves, roughly shredded; 1/3 cup red wine vinegar; 2 tablespoons raw sugar; 5 g dark chocolate, good quality; sea salt, to taste; fresh ground black pepper, to taste; extra virgin olive oil, to taste

Servings: persons

1 stalk celery & leaves, washed and chopped
1 small onion, chopped
1 eggplant, cubed (approx. 2cm x 2cm)
2 ripe roma tomatoes, seeded & diced
4 large green olives, pitted & roughly chopped
2 tablespoons capers packed in salt, rinsed & drained
1/3 cup basil leaves, roughly shredded
1/3 cup red wine vinegar
2 tablespoons raw sugar
5 g dark chocolate, good quality
sea salt, to taste
fresh ground black pepper, to taste
extra virgin olive oil, to taste

1
Saute the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness.
2
Add the sugar and mix well to combine, deglaze with the vinegar and continue to cook until a little syrupy. Remove from the pan and set aside.
3
Add a good splash of extra virgin olive oil (evoo) to the pan, and fry off the eggplant (you may need to do this in batches if your pan isn't big enough) adding a little more oil if needed and a little salt.
4
When the eggplant is almost cooked all the way through with a rich golden colour, add the diced tomatoes. Reduce the heat and continue to cook until the tomato has softened a little.
5
Add the onion and celery mixture along with all the liquid back into the pan with the eggplant. Mix well and then add the olives, capers, sea salt and freshly ground black pepper.
6
While the mixture is still warm, add the chocolate so that it melts and stir in gently. Then add the basil and adjust the seasoning if necessary.
7
Serve!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 stalk celery & leaves, washed and chopped, 1 small onion, chopped, 1 eggplant, cubed (approx. 2cm x 2cm), 2 ripe roma tomatoes, seeded & diced, and more.

Yes, Maggie Beer'S Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maggie Beer'S Caponata

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