Print Options:

Caponata – a delightful eggplant recipe!

Yields1 Serving

 3.00 kg eggplant, trimmed and cut into large 4cm chunks
 4 tbsp salt
 ½ cup olive oil
 4 cups large onions, chopped
 ½ cup cloves garlic, finely chopped
 2 cups red capsicum, cut into 3cm chunks
 2 cups green capsicum, cut into 3cm chunks
 8 sticks sticks celery, thickly sliced
 1600 g canned diced tomatoes
 1 cup white wine vinegar
 4 tbsp brown sugar, well packed
 2 cups pitted halved green olives
 ⅔ cup capers, rinsed and drained
1

Place eggplant chunks into a large colander, sprinkle with salt mixing well. Leave to drain for 30 minutes.

2

After the 30-minute draining, rinse eggplant well with running water. Drain and pat dry.

3

Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes. Add oil and heat for 1 more minute.

4

Add onions and garlic, sauté until onion has softened slightly, about 3 to 4 minutes, stirring occasionally.

5

Add capsicum and celery, sauté for 3 minutes. Then add the eggplant and mix well.

6

Place EasySear™ pan back into slow cooker base. Add tomatoes, vinegar, brown sugar, olives and capers, mix lightly through.

7

Cover with lid, turn Temperature Control Dial to ‘AUTO’ setting and cook for 3 to 4 hours or until eggplant is tender. Season to taste with salt.

Setting Variation: Use the Low setting and cook for 4 to 6 hours or High setting for 3 to 3½ hours.

Viola! You have Caponata! Serve as an accompaniment to meat or chicken, or even on its own with crusty bread - it will taste just as good. Enjoy!