Caponata with Toasted Almonds
This Sicilian classic has many variations. Some include celery, pine nuts, golden raisins or octopus. Here, we’ve focused on the key ingredients- aubergine and
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Cooking tools:
- Kitchen scale
- Pepper mill
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Skillet
- Wooden spoon
- Serving platter
Ingredients
- 1kg aubergines, sliced 1cm thick, lengthways
- 2 small red onions, quartered
- 3tbsp good quality light olive oil
- 2tsp Maldon salt
- 1 teaspoon black pepper, freshly milled
- 25g capers + 1 tablespoon of the brine
- 80g pitted kalamata olives + 1 tablespoon of the brine
- 2 garlic cloves, crushed
- 2 sprigs rosemary
- 2 x 400g tins chopped tomatoes
- 125g cherry tomatoes, halved
- 1 tablespoon red wine vinegar
- 50g flaked almonds, lightly toasted
- Small bunch of fresh basil leaves
- Extra virgin olive oil
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