Mackerel caponata

Name: Mackerel caponata
Total time: 35 min
Ingredients: 4 blue mackerel cutlets (240gm each); 2 tbsp olive oil; 20 gm butter; 2 cloves of garlic, finely chopped; ½ Spanish onion, cut into wedges; 500 ml passata (2 cups); 60 ml aged red wine vinegar (¼ cup); 1 tbsp golden raisins (see note); 1 tbsp salted capers, rinsed and drained; 1 cup Bella dí Cerígnola olives (see note); 4 bay leaves; 1 tbsp caster sugar; 2 tsp marjoram leaves; 2 inner stalks of celery, thinly sliced widthways, blanched and refreshed in iced water; vegetable oil; 1 large eggplant, very thinly sliced widthways; 1 tbsp pine nuts, toasted; 1 tbsp extra-virgin olive oil, for drizzling; blanched flat and green beans

www.gourmettraveller.com.au

Make mackerel caponata, a delicious Italian-inspired recipe blending tender, flavourful fish with a tangy medley of vegetables for a hearty meal.

View full recipe on www.gourmettraveller.com.au

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Ingredients

4 blue mackerel cutlets (240gm each)
2 tbsp olive oil
20 gm butter
2 cloves of garlic, finely chopped
½ Spanish onion, cut into wedges
500 ml passata (2 cups)
60 ml aged red wine vinegar (¼ cup)
1 tbsp golden raisins (see note)
1 tbsp salted capers, rinsed and drained
1 cup Bella dí Cerígnola olives (see note)
4 bay leaves
1 tbsp caster sugar
2 tsp marjoram leaves
2 inner stalks of celery, thinly sliced widthways, blanched and refreshed in iced water
vegetable oil
1 large eggplant, very thinly sliced widthways
1 tbsp pine nuts, toasted
1 tbsp extra-virgin olive oil, for drizzling
blanched flat and green beans