Caponata

[Guest guest]

Caponata

 

 

This eggplant relish goes well as a dip with vegetables and crisp GF

breadsticks.

 

 

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Preparation: 20 minutes

Cooking 35 minutes

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1 large (500 g) eggplant

2 large cloves garlic, unpeeled

olive oil cooking spray

4 roma tomatoes, peeled, seeded, chopped

1 small brown (yellow) onion, finely chopped

1/4 cup rinsed, drained capers

1/2 cup finely chopped pitted green olives

8 teaspoons red wine vinegar

1/2 teaspoon dried oregano leaves

1/4 cup vegetable -OR- olive oil

 

 

1. Preheat oven to 200 C (400 F).

 

2. Line a roasting pan with non-stick baking paper (parchment).

 

3. Place eggplant and garlic on prepared pan and spray or brush with oil. Bake

for 35 minutes or until eggplant is soft. Cool.

 

4. Halve eggplant. Scoop out and discard any large seed sac, then

scoop flesh into a medium bowl.

 

5. Squeeze garlic flesh into eggplant.

 

6. Using a fork, mash eggplant.

 

7. Add tomato, onion, capers, olives, vinegar and oregano to eggplant and stir

to combine.

 

8. Add oil gradually to eggplant mixture.

 

9. Season with salt and pepper. Serve at room temperature.

 

 

Makes about 3 cups.