Eggplant Caponata Recipe

(serves 4)

1 oz Olive oil
200 g Eggplant, 1 cm cubed
60 g Carrots, ½ cm cubed
60 g Onion, ½ cm cubed
60 g Red peppers, ½ cm cubed
60 g Zucchini, ½ cm cubed
60 g Celery, ½ cm cubed
100 mL Tomato sauce
50 mL White wine vinegar
60 g Sugar
2 cloves Garlic, minced
30 g Fresh basil, chiffonade
Chilli fakes, olive oil, salt and pepper to taste



Warm pan and add olive oil.

Sauté onions, eggplant, carrots, celery, zucchini, red peppers in a shallow pan on medium heat.

Add garlic, salt and pepper. Deglaze with vinegar, add sugar.

Add Tomato sauce, season to taste. Add basil.

Let cool and serve on La Panzanella Mini Croccantini or crusty Italian bread.