by Mickey Robertson - Glenmore House
This caponata is one of Mickey’s go-to recipes for this time of year using the fresh summer flavours of eggplants, capsicum and tomato combined with salty olives and capers. “This tastes better after a few hours or even the next day, so it’s an ideal one to make in advance. Mix in the parsley leaves when you’re ready to serve.
“I find it keeps perfectly well in the fridge for up to a week, and is a fabulous accompaniment dish. But mostly, a few spoonfuls for lunch with some sourdough to mop up the juices is a late summer/early autumn lunch you just can’t beat!
“This recipe makes a big bowl, which I like to keep on standby in the fridge… I could live on this!”
2 tablespoons olive oil
3 small/medium aubergines
2 sticks celery, sliced
1 large red onion, chopped
2 cloves garlic, finely sliced
1 bunch flat leaf parsley, stems finely chopped, leaves chopped
2 medium capsicum cut into cubes 1 x red / 1 yellow if available, otherwise 2 red is fine…
2 tablespoons vinegar
5 medium/large tomatoes or equivalent in small cherry size
Big handful green olives, pitted & choped
2 tablespoons salted capers, rinsed & drained
Handful pine nuts, lightly toasted
1 tablespoon rapadura sugar
Salt & pepper
Cut aubergines into chunks & heat oil in pan. Fry in batches until golden & set aside.
Add a little more oil to pan & gently toss celery, onion, garlic, parsley stems and pinch of salt & cook for about 5 minutes, until softened. Add capsicums & fry for a minute longer, then tomatoes & vinegar & cook for a few minutes.
Add the olives, capers, raisins, sugar & give a good stir. Finally add the pinenuts and good grind of pepper and allow to cook for a couple more minutes.
Remove from the pan, add a good glug of olive oil and allow to cool. Stir in the parsley before serving.