Eggplant Caponata:

  1. Eggplant Caponata:

    • Sauté pine nuts in half the olive oil until golden brown, place on kitchen towel to remove excess oil. In the same oil start by frying off the onions, eggplant and capsicum until golden brown.
    • After a few minutes add the olives, celery and capers. Only cook until soft.
    • Add in Pesto and cook for 1 minute to release flavours, then add Knorr Tomato Pronto and cook for 5 minutes to allow flavours to come together.
    • Season with black pepper and garnish with pine nuts.
    • Serve with ravioli or bruschetta.
  2. Chefs Tip:

    • For the eggplant, I prefer using small eggplants such as Italian, Graffiti, or Japanese because they tend to have fewer seeds than your average Globe eggplant.