Sicilian-Style Eggplant Caponata Pie
Full of robust flavour, this rustic, filo-topped pie is inspired by the rich and punchy flavours of the traditional Sicilian vegetable stew, caponata. Simple to make but entirely satisfying – from...
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Cooking tools:
- Pastry brush
- Pie dish
- Oven
- Stove
- Microwave
- Cutting board
- Chef's knife
- Measuring cup
- Saucepan
- Mixing bowl
- Spoon
- Can opener
- Peeler
- Serving bowl
Ingredients
- 1 eggplant
- 1 red capsicum
- 1 red onion
- 400g can cherry tomatoes
- 50g pitted green olives
- 1 bunch oregano
- 8 sheets filo pastry *
- 10g pine nuts *
- 40ml (2 tbs) olive oil
- 40g butter
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