Caponata - Georgina O'Sullivan Cooks
Classic Sicilian Caponata with fried aubergines, sweet tomatoes, and tangy pomegranate molasses—perfect for gatherings and vegans. Serves 4-6.
Ingredients
- 2 large aubergines, cubed, 2cm approx.
- Salt
- Sunflower oil to fry
- 3 tablespoons olive oil
- 2 red onions, diced
- 2 sticks celery, diced
- ½ teaspoon chilli flakes
- 250g cherry tomatoes
- 2 tablespoons pomegranate molasses
- 1 teaspoon sugar
- 50g capers
- 50g dates, chopped
- 50g toasted almonds, chopped
- Handful mint, chopped
- 2 tablespoons pomegranate seeds
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