Caponata with garlic and herb pittas
Recipe summaryClick image to view larger version
Category Main course
Preparation 20 minutes
Cooking 45 minutes
Go vegan: Use dairy-free spread in place of the butter, and a sprinkling of Parmazano hard cheese replacer to serve.
- 2 bulbs garlic, tops cut off
- 2 large aubergine, cut into 2cm chunks
- 2 sticks of celery, sliced
- 1 tbsp capers
- 1 tsp sugar
- 8 tapenade-stuffed green olives
- 100g butter, softened
- 8 pitta breads
- 125ml olive oil
- 2 red onions, chopped
- 4 ripe plum tomatoes, chopped
- 3 tbsp sun-dried tomato paste
- 8 sun-dried tomato-stuffed green olives
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh parsley
- basil leaves and freshly grated vegetarian Parmesan-style cheese, to serve
Preheat the oven to 180C/fan 160C/gas 4.Place the garlic in a small roasting tin, cut side uppermost. Drizzle over 1 tbsp of the olive oil and bake for 40 minutes, until golden and softened.
Meanwhile, heat two-thirds of the remaining olive oil in a large pan and fry the aubergine for about 8–10 minutes, stirring occasionally, until golden. Using a slotted spoon, transfer the aubergine to a plate and set aside.
Add the onions and celery to the pan and sauté for 5 minutes, until softened. Return the aubergine to the pan and add the tomatoes, capers, tomato paste, sugar, olives and vinegar. Bring to the boil, cover and simmer for 10 minutes. Remove from the heat and allow to cool.
Remove the garlic from the oven, allow to cool and then squeeze the flesh into a bowl and mash. Stir in the butter and parsley. Heat a griddle pan or grill, and griddle or toast the pittas. Spread the butter mixture over the pittas and place back under the grill until well melted.
Scatter chopped basil leaves and freshly grated Parmesan-style cheese over the caponata, and serve with the toasted pittas.
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