Caponata

Serves 1
instagram.com

Directions

  1. 1Peel the aubergine in stripes, then chop it into cubes.
  2. 2Peel the aubergine in stripes, then chop it into cubes.
  3. 3Peel the aubergine in stripes, then chop it into cubes.
  4. 4Salt the chopped aubergine and let it brine.
  5. 5Salt the chopped aubergine and let it brine.
  6. 6Salt the chopped aubergine and let it brine.
  7. 7Chop the celery.
  8. 8Chop the celery.
  9. 9Chop the celery.
  10. 10Chop the onion.
  11. 11Chop the onion.
  12. 12Chop the onion.
  13. 13Shallow fry the aubergine until golden, then strain off excess oil and set aside.
  14. 14Shallow fry the aubergine until golden, then strain off excess oil and set aside.
  15. 15Shallow fry the aubergine until golden, then strain off excess oil and set aside.
  16. 16Chop the courgette.
  17. 17Chop the courgette.
  18. 18Chop the courgette.
  19. 19Cook down the onion and celery in the pan.
  20. 20Cook down the onion and celery in the pan.
  21. 21Cook down the onion and celery in the pan.
  22. 22Add courgette to the pan.
  23. 23Add courgette to the pan.
  24. 24Add courgette to the pan.
  25. 25Chop the tomatoes.
  26. 26Chop the tomatoes.
  27. 27Chop the tomatoes.
  28. 28Chop the peppers.
  29. 29Chop the peppers.
  30. 30Chop the peppers.
  31. 31Add tomatoes and peppers to the pan.
  32. 32Add tomatoes and peppers to the pan.
  33. 33Add tomatoes and peppers to the pan.
  34. 34Chop the garlic.
  35. 35Chop the garlic.
  36. 36Chop the garlic.
  37. 37Add garlic and tomato passata to the pan.
  38. 38Add garlic and tomato passata to the pan.
  39. 39Add garlic and tomato passata to the pan.
  40. 40Add the drained aubergine back into the pan with the other vegetables.
  41. 41Add the drained aubergine back into the pan with the other vegetables.
  42. 42Add the drained aubergine back into the pan with the other vegetables.
  43. 43Wash off salted capers.
  44. 44Wash off salted capers.
  45. 45Wash off salted capers.
  46. 46Crush green olives.
  47. 47Crush green olives.
  48. 48Crush green olives.
  49. 49Add washed capers and crushed green olives to the pan.
  50. 50Add washed capers and crushed green olives to the pan.
  51. 51Add washed capers and crushed green olives to the pan.
  52. 52Toast pine nuts until golden.
  53. 53Toast pine nuts until golden.
  54. 54Toast pine nuts until golden.
  55. 55Make an agrodolce by combining red wine vinegar, peppercorns, and sugar.
  56. 56Make an agrodolce by combining red wine vinegar, peppercorns, and sugar.
  57. 57Make an agrodolce by combining red wine vinegar, peppercorns, and sugar.
  58. 58Add basil leaves to the Caponata.
  59. 59Add basil leaves to the Caponata.
  60. 60Add basil leaves to the Caponata.
  61. 61Add the agrodolce to the Caponata.
  62. 62Add the agrodolce to the Caponata.
  63. 63Add the agrodolce to the Caponata.
  64. 64Add toasted pine nuts to the Caponata.
  65. 65Add toasted pine nuts to the Caponata.
  66. 66Add toasted pine nuts to the Caponata.
  67. 67Cook chicken breast and potatoes.
  68. 68Cook chicken breast and potatoes.
  69. 69Cook chicken breast and potatoes.
  70. 70Serve potatoes with olive oil and salt.
  71. 71Serve potatoes with olive oil and salt.
  72. 72Serve potatoes with olive oil and salt.
  73. 73Plate a generous amount of Caponata next to the potatoes.
  74. 74Plate a generous amount of Caponata next to the potatoes.
  75. 75Plate a generous amount of Caponata next to the potatoes.
  76. 76Place sliced cooked chicken breast on top of the Caponata.
  77. 77Place sliced cooked chicken breast on top of the Caponata.
  78. 78Place sliced cooked chicken breast on top of the Caponata.

Ingredients

  • Aubergine
  • Aubergine
  • Aubergine
  • Salt
  • Salt
  • Salt
  • Oil
  • Oil
  • Oil
  • Onion
  • Onion
  • Onion
  • Celery
  • Celery
  • Celery
  • Courgette
  • Courgette
  • Courgette
  • Tomatoes
  • Tomatoes
  • Tomatoes
  • Peppers
  • Peppers
  • Peppers
  • Garlic
  • Garlic
  • Garlic
  • 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 bowlPanStrainerSmall saucepan

Tips

  • Cooking in layers helps everything retain its texture really well.
  • The Caponata will get better and better over days.
  • Consider adding some raw celery just before serving for a bit of a vegetal crunch.