Caponata

Caponata

from Mietta’s Italian Family Recipes, Mietta O’Donnell, Black Inc., 2002.

Eggplant, tomatoes and celery: a great mix. I’ve always been fond of caponata but have never made it before. It was good to find it in this book of Italian family favourites.

It’s an easy dish to make. The eggplant is cooked separately to begin with and put aside. The onion is fried, then tomatoes and celery added. Finally the eggplant goes back into the mix. Capers and olives are added. Then vinegar with sugar is heated and poured onto the mix to be simmered a little longer to ensure all the flavours are blended.

A tasty starter or, with some rice, a nice light meal.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔