Caponata Recipe | River Cafe | Ruth Rogers

Name: Caponata Recipe | River Cafe | Ruth Rogers
Total time: 60 min
Ingredients: 1 large round eggplant (about 12cm in diameter) or 2 medium round eggplants; 2 celery hearts with leaves; For shallow-frying: olive oil; 1 large Spanish onion, thinly sliced; 1 garlic clove, thinly sliced; 2 dried red chillies, crushed; 2 Roma tomatoes, peeled and cored (or 3 drained canned Roma tomatoes), cut into 1cm dice; 50 gm (3 tbsp) black Ligurian olives, pitted and kept whole; 2 tbsp pine nuts; 2 tbsp salted capers, rinsed, then soaked in 2 tbsp red wine vinegar; ¼ cup (loosely packed) mint, coarsely chopped; 6 slices sourdough bread; For drizzling: extra-virgin olive oil

www.gourmettraveller.com.au

Australian Gourmet Traveller recipe for caponata by Ruth Rogers from London's River Cafe.

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Ingredients

1 large round eggplant (about 12cm in diameter) or 2 medium round eggplants
2 celery hearts with leaves
For shallow-frying: olive oil
1 large Spanish onion, thinly sliced
1 garlic clove, thinly sliced
2 dried red chillies, crushed
2 Roma tomatoes, peeled and cored (or 3 drained canned Roma tomatoes), cut into 1cm dice
50 gm (3 tbsp) black Ligurian olives, pitted and kept whole
2 tbsp pine nuts
2 tbsp salted capers, rinsed, then soaked in 2 tbsp red wine vinegar
¼ cup (loosely packed) mint, coarsely chopped
6 slices sourdough bread
For drizzling: extra-virgin olive oil