Eggplant Caponata
This dish makes the perfect antipasto with bread, or as a relish for fish and meat dishes. Try this Eggplant Caponata recipe and add to your menu today.
Ingredients
Eggplant Caponata:
-
Pine nuts 100.0 g
-
Olive oil 100.0 ml
-
Onion, brunoise 250.0 g
-
Eggplant 800.0 g
-
Capsicum, yellow 200.0 g
-
Olives, green 150.0 g
-
Capers 50.0 g
-
Basil Pesto 30.0 g
-
Black pepper 20.0 g
-
Parsley, chopped 80.0 g
Preparation
-
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.
-
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.
