Sicilian caponata

Name: Sicilian caponata
Total time: 65 min
Ingredients: 1 medium eggplant; rock salt, to taste; 1/3 cup (80ml) olive oil; 2 stalks celery, trimmed, sliced thinly; 1 medium onion, sliced thinly; 2 medium tomatoes, peeled, chopped; 1 tablespoon drained capers; 1 tablespoon pine nuts (optional); 1/2 cup black or green olives; 1 tablespoon sugar; 2 tablespoons wine vinegar; salt and freshly ground black pepper; lavash bread, to serve

www.nzwomansweeklyfood.co.nz

The flavour of the caponata improves greatly if made a day ahead. It can be served warm or at room temperature. The dish can be served on its own or with plenty

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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