Caponata with Cheese
Serves: 4
Ready in: 30 to 60 mins
An easy and luxurious dinner, this recipe proves again why we should all keep olives, capers and other jarred Italian ingredients in the fridge
Ingredients:
6 tbsp olive oil1 large red onion, cut into rings
2 garlic cloves, finely chopped
2 red sweet peppers, cut into strips
2 green sweet peppers, cut into strips
400g ripe, fresh tomatoes, skinned
400g aubergine, cut into 2cm cubes
1-2 tbsp red wine vinegar
75g black pitted olives, halved
1-2 tbsp capers, drained
3-4 tbsp parsley, finely chopped
75g vegetarian Parmesan-style cheese, sliced into large flakes
method:
- Heat up 2 tbsp of olive oil and fry the onion and garlic with a touch of salt for approximately ten minutes. Add the sweet peppers for the last five minutes. Then add the tomatoes and a little more salt and allow the mixture to simmer gently for approximately 30 minutes. In the meantime, heat up 4 tbsp of olive oil in a large frying pan, making sure the oil gets very hot, and fry the cubed aubergine while stirring until slightly browned on all sides.
- Allow the aubergine to drain on some kitchen paper. Sprinkle the vinegar over the aubergine and add a little salt and pepper. Stir the aubergine, olives, capers and parsley through the sweet pepper sauce. Season with salt and pepper and serve the caponata either hot or at room temperature. Slice the vegetarian Parmesan-style cheese and place several slices on top of the dish.
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