Serves 1
Directions
- 1Peel the aubergine in stripes, then chop it into cubes.
- 2Salt the chopped aubergine and let it brine.
- 3Chop the celery.
- 4Chop the onion.
- 5Shallow fry the aubergine until golden, then strain off excess oil and set aside.
- 6Chop the courgette.
- 7Cook down the onion and celery in the pan.
- 8Add courgette to the pan.
- 9Chop the tomatoes.
- 10Chop the peppers.
- 11Add tomatoes and peppers to the pan.
- 12Chop the garlic.
- 13Add garlic and tomato passata to the pan.
- 14Add the drained aubergine back into the pan with the other vegetables.
- 15Wash off salted capers.
- 16Crush green olives.
- 17Add washed capers and crushed green olives to the pan.
- 18Toast pine nuts until golden.
- 19Make an agrodolce by combining red wine vinegar, peppercorns, and sugar.
- 20Add basil leaves to the Caponata.
- 21Add the agrodolce to the Caponata.
- 22Add toasted pine nuts to the Caponata.
- 23Cook chicken breast and potatoes.
- 24Serve potatoes with olive oil and salt.
- 25Plate a generous amount of Caponata next to the potatoes.
- 26Place sliced cooked chicken breast on top of the Caponata.
Ingredients
- Aubergine
- Salt
- Oil
- Onion
- Celery
- Courgette
- Tomatoes
- Peppers
- Garlic
- Salted capers
- Green olives
- Pine nuts
- Red wine vinegar
- Peppercorns
- Sugar
- Basil
- Chicken breast
- Potatoes
- 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.
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