Caponata – Food & Home Magazine
Ingredients - 30ml (2 tbsp) olive oil - 2 aubergines, cut into large chunks - 5ml (1 tsp) dried oregano - salt and freshly ground black pepper, to taste - 1
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Stove
- Wooden spoon
Ingredients
- 30ml (2 tbsp) olive oil
- 2 aubergines, cut into large chunks
- 5ml (1 tsp) dried oregano
- salt
- freshly ground black pepper
- 1 red onion, chopped
- 2 garlic cloves, sliced
- a small bunch of fresh flat-leaf
- parsley, finely chopped
- 30ml (2 tbsp) capers, rinsed
- 100g green olives, pitted
- 45ml (3 tbsp) red wine vinegar
- 5 large ripe tomatoes, quartered
- fresh basil leaves, to serve
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