Caponata tartlets recipe | Gourmet Traveller

Ingredients

• 8 sheets of filo pastry
• 100 gm butter, melted
• Caponata
• 1 tbsp extra-virgin olive oil
• 1 clove of garlic, finely chopped
• 2 golden shallots, finely chopped
• 1 red capsicum, seeds removed and finely chopped
• ½ eggplant , finely chopped (about 150 gm)
• 2 tbsp tomato paste
• 2 tbsp coarsely chopped green olives
• 2 tbsp baby capers, rinsed and drained
• 2 tbsp currants, soaked in 1 tbsp red wine vinegar
• 1 tbsp pine nuts, roasted
• 1 tsp white sugar