Caponata | Women's Weekly Food

Ingredients

• 2 red capsicums (400g)
• 3 trimmed celery stalks (300g)
• 2 red onions (200g)
• 2 tomatoes (300g)
• 2 eggplants (600g)
• 1 tablespoon olive oil
• 1 clove garlic, chopped finely cooking-oil spray
• 1/2 cup (110g) white sugar
• 1 cup (250ml) red wine vinegar
• 1/2 cup (80g) sultanas
• 100 gram seeded black olives
• 1/3 cup (50g) pine nuts, roasted
• 1 1/2 tablespoon drained capers, rinsed