Caponata

"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and oregano and focaccia." Andre Ursini, Poh & Co.

• serves

  4

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 250 ml (1 cup) olive oil
• 2 large eggplants, cut into medium dice
• 1 zucchini, cut into small dice
• 1 large pimento or red capsicum, roughly chopped
• 2-3 garlic cloves, crushed
• 1 whole long red chilli, halved lengthways, seeded and finely chopped
• 1 large brown onion, thinly sliced
• 60 ml (¼ cup) white wine vinegar
• 55 g (¼ cup) caster sugar
• 250 ml (1 cup) good quality passata
• 1 small bunch basil, leaves torn
• ½ cup chopped parsley 

Instructions

Heat the oil a large heavy-based saucepan over medium heat. When hot, cook the eggplant for 6-8 minutes or until the eggplant has soaked up all the oil and is starting to brown. Add the chopped pimento or capsicum and the zucchini and cook for another 5-8 minutes or until slightly softened. Add the garlic and chilli and cook for another 2 minutes or until fragrant. Add the onion, reduce the heat to low and cook for a further 5-8 minutes or until softened. Add the vinegar, sugar and passata and cook for another 3-4 minutes or until slightly reduced and thickened. Season to taste. Add the basil and parsley, then remove from the heat and serve warm or at room temperature. 

This recipe is from Poh & Co. Airs 8pm Thursdays on SBS ONE.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.