Leo came home from work one day singing the praises of the caponata dish he had for lunch from a local deli, so we decided we had to make the ultimate version for Bitter Lemon. It's a great summery stew to make when you're in the mood for something fresh and full of flavour - I like to make sure we use big juicy green olives. If you try this yourself at home, I promise you won't be disappointed. We like to serve this with a simple rocket salad and slices of focaccia bread which you can either buy fresh or make at home yourself.
Serves 4 & takes 35 minutes to cook
Ingredients
2 large aubergines, cut into small pieces no larger than 1cm
1 red onion, peeled and diced
2 sticks of celery, diced
2 red peppers, deseeded and sliced
200g cherry tomatoes, halved
1 teaspoon of dried rosemary
1 tablespoon of harissa paste
100g green olives
Handful of toasted pine nuts
1 tablespoon of balsamic vinegar
1x 400g can of tinned tomatoes
Pinch of salt
Olive oil