Rowley Leigh's Caponata - Ben's Farm Shop
Chef Rowley Leigh hosted a Summer Feast with us last year and opened with his aubergine caponata recipe served with our charcuterie.
Ingredients
- 3 aubergines
- 1 onion
- 2 sticks celery
- 4 cloves of garlic
- 2 pears
- 1 dessert spoon of tomato puree
- 1 dessert spoon of sugar
- 75 ml white wine vinegar
- 1 tsp capers
- 1 tsp sultanas
- 1 glass of white wine
- Salt, pepper and lemon
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