Vegie Head Caponata

• YIELD: Serves 6 (6 Servings)
• PREP: 30 mins
• COOK: 25 mins
• READY IN: 55 mins

Ingredients

• 1 Tbsp Safflower Oil
• 1 Large Onion Diced
• 3 Cloves of Garlic Minced
• 1 Large Eggplant Diced
• 2 Celery Stalks Sliced Thinly
• 1 Jar Passata Sauce
• 2 Roma Tomoatoes Cubed
• 1 Cup Pitted & Halved Olives Green or Kalamata
• 1 Tbsp Capers
• 1 Cup Loosely Packed Basil Torn
• Small Handful of Fresh Parsley
• Juice of 1/2 Lemon
• 1 Small Chilli Sliced Finely (Remove the seeds for less heat)
• Fresh Black Pepper

Instructions

1. In a colander, salt the eggplant heavily and massage- this removes some of the water and bitterness. Leave for 30 mins
2. Sauté the onion and garlic until translucent
3. Rinse well and add eggplant and celery to the pan
4. Pour in the passata sauce, tomatoes, olives and capers and bring to a boil
5. Reduce to a simmer and cook for 20-25 minutes until the eggplant is soft
6. Add the basil, parsley, lemon juice, chilli and black pepper
7. Remove from heat and taste for seasonings
8. Allow to cool to room temperature- this allows the flavours to develop
9. Serve with crusty sourdough, steamed greens, or on a mezze platter

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Easy