Caponata

Serves 1
instagram.com

Directions

  1. 1Partially peel the aubergine and cut it into cubes.
  2. 2Partially peel the aubergine and cut it into cubes.
  3. 3Partially peel the aubergine and cut it into cubes.
  4. 4Salt the cubed aubergine generously and set aside to brine.
  5. 5Salt the cubed aubergine generously and set aside to brine.
  6. 6Salt the cubed aubergine generously and set aside to brine.
  7. 7Chop celery.
  8. 8Chop celery.
  9. 9Chop celery.
  10. 10Chop onion.
  11. 11Chop onion.
  12. 12Chop onion.
  13. 13Shallow fry the aubergine until golden.
  14. 14Shallow fry the aubergine until golden.
  15. 15Shallow fry the aubergine until golden.
  16. 16Drain the excess oil from the fried aubergine and place them on paper towels.
  17. 17Drain the excess oil from the fried aubergine and place them on paper towels.
  18. 18Drain the excess oil from the fried aubergine and place them on paper towels.
  19. 19In the same pan, cook down the onion and celery.
  20. 20In the same pan, cook down the onion and celery.
  21. 21In the same pan, cook down the onion and celery.
  22. 22Salt the onion and celery mixture.
  23. 23Salt the onion and celery mixture.
  24. 24Salt the onion and celery mixture.
  25. 25Cut the courgette into cubes and add to the pan.
  26. 26Cut the courgette into cubes and add to the pan.
  27. 27Cut the courgette into cubes and add to the pan.
  28. 28Cut the tomatoes and peppers, then add them to the pan.
  29. 29Cut the tomatoes and peppers, then add them to the pan.
  30. 30Cut the tomatoes and peppers, then add them to the pan.
  31. 31Add sliced garlic to the pan.
  32. 32Add sliced garlic to the pan.
  33. 33Add sliced garlic to the pan.
  34. 34Pour in tinned tomatoes.
  35. 35Pour in tinned tomatoes.
  36. 36Pour in tinned tomatoes.
  37. 37Add the drained fried aubergine back into the pan and mix.
  38. 38Add the drained fried aubergine back into the pan and mix.
  39. 39Add the drained fried aubergine back into the pan and mix.
  40. 40Wash off salted capers and add them to the stew.
  41. 41Wash off salted capers and add them to the stew.
  42. 42Wash off salted capers and add them to the stew.
  43. 43Slightly crush green olives and add them to the stew.
  44. 44Slightly crush green olives and add them to the stew.
  45. 45Slightly crush green olives and add them to the stew.
  46. 46Toast pine nuts until golden.
  47. 47Toast pine nuts until golden.
  48. 48Toast pine nuts until golden.
  49. 49Prepare agrodolce by combining red wine vinegar, peppercorns, and sugar, then heat until sugar dissolves.
  50. 50Prepare agrodolce by combining red wine vinegar, peppercorns, and sugar, then heat until sugar dissolves.
  51. 51Prepare agrodolce by combining red wine vinegar, peppercorns, and sugar, then heat until sugar dissolves.
  52. 52Add the agrodolce to the stew.
  53. 53Add the agrodolce to the stew.
  54. 54Add the agrodolce to the stew.
  55. 55Stir in fresh basil.
  56. 56Stir in fresh basil.
  57. 57Stir in fresh basil.
  58. 58Add the toasted pine nuts to the caponata.
  59. 59Add the toasted pine nuts to the caponata.
  60. 60Add the toasted pine nuts to the caponata.
  61. 61Pan-fry chicken breast until golden and cooked through.
  62. 62Pan-fry chicken breast until golden and cooked through.
  63. 63Pan-fry chicken breast until golden and cooked through.
  64. 64Boil potatoes.
  65. 65Boil potatoes.
  66. 66Boil potatoes.
  67. 67Serve the caponata with chicken breast and potatoes, drizzled with olive oil and sprinkled with salt.
  68. 68Serve the caponata with chicken breast and potatoes, drizzled with olive oil and sprinkled with salt.
  69. 69Serve the caponata with chicken breast and potatoes, drizzled with olive oil and sprinkled with salt.

Ingredients

  • Aubergine
  • Aubergine
  • Aubergine
  • Maldon sea salt flakes
  • Maldon sea salt flakes
  • Maldon sea salt flakes
  • Celery
  • Celery
  • Celery
  • Onion
  • Onion
  • Onion
  • Courgette
  • Courgette
  • Courgette
  • Tomatoes
  • Tomatoes
  • Tomatoes
  • Peppers
  • Peppers
  • Peppers
  • Garlic
  • Garlic
  • Garlic
  • Tinned tomatoes
  • Tinned tomatoes
  • Tinned tomatoes
  • Salted capers
  • Salted capers
  • Salted capers
  • Green olives
  • Green olives
  • Green olives
  • Pine nuts
  • Pine nuts
  • Pine nuts
  • Red wine vinegar
  • Red wine vinegar
  • Red wine vinegar
  • Peppercorns
  • Peppercorns
  • Peppercorns
  • Sugar
  • Sugar
  • Sugar
  • Basil
  • Basil
  • Basil
  • Chicken breast
  • Chicken breast
  • Chicken breast
  • Potatoes
  • Potatoes
  • Potatoes
  • Olive oil
  • Olive oil
  • Olive oil

Equipment

Cutting boardKnifeLarge bowlFrying panColanderPaper towelsSmall pot

Tips

  • The dish improves in flavour over days.
  • Adding some raw celery just before serving can provide a vegetal crunch.