Caponata with Crusty Bread

Sweet-and-sour Sicilian eggplant stew with celery, olives, capers, raisins and pine nuts, piled onto toasted bread.

Ingredients

For 4 servings.

• 2 eggplants, cut into cubes
• 6 tbsp olive oil
• 1 yellow onion, diced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1/3 cup green olives, halved
• 2 tbsp capers
• 1/4 cup raisins
• 3 tbsp wine vinegar
• 1 tbsp granulated sugar
• 1/4 cup pine nuts
• 1 baguette
• 1/2 tsp salt
• 1/4 cup basil leaves (optional topping)

Method

1. Brown the eggplant in 4 tbsp of the oil in a wide pan over medium-high heat, in two batches, for about 8 minutes each. Set aside.
2. Add the rest of the oil, then the onion and celery, and cook for 8 minutes until soft. Stir in the garlic for a minute.
3. Add the tomatoes, olives, capers, raisins, vinegar, sugar and salt, return the eggplant and simmer for 15 minutes, until thick.
4. Toast the pine nuts in a dry pan and scatter them over. Serve warm or at room temperature on toasted slices of the baguette, with basil.

Diets and allergens

Nutrition per serving

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