Caponata Siciliana

With peppers, aubergines and tomatoes, this Caponata Siciliana captures everything that is wonderful about fresh summer produce. Perfect with crusty bread!

3-4 tbsp olive oil
4 garlic cloves, finely chopped
1 medium onion, finely chopped
600 g / 21 oz aubergines, chopped into chunks
600 g / 21 oz tomatoes, peeled & chopped
1 red bell pepper, chopped into chunks
generous amount of black pepper
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp basil, finely chopped
2 tbsp capers
15 olives, pitted (I used Kalamata olives)
2 tbsp tomato paste
2 tbsp pine nuts, roasted
2 tbsp sultanas
1 tsp salt, more to taste
½ tsp chilli powder (optional)
2-3 tsp sugar

View the full recipe at Lazy Cat Kitchen →