Basic caponata | Gourmet Traveller

Name: Basic caponata | Gourmet Traveller
Ingredients: 1 kg eggplant, cut into medium-large dice; 1 large onion, diced; 3 celery stalks, diced; 320 ml extra-virgin olive oil, plus extra to serve; 125 ml (2 cups) tomato sauce (see basic tomato sauce recipe), or sugo of your choice; 35 gm capers; 35 gm currants; Roasted pine nuts, to serve; Basil leaves, to serve

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A vegan Italian dish with a deep, layered umami base that's rich like a stew, courtesy of Melbourne's Capitano.

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Ingredients

1 kg eggplant, cut into medium-large dice
1 large onion, diced
3 celery stalks, diced
320 ml extra-virgin olive oil, plus extra to serve
125 ml (2 cups) tomato sauce (see basic tomato sauce recipe), or sugo of your choice
35 gm capers
35 gm currants
Roasted pine nuts, to serve
Basil leaves, to serve