Eggplant Caponata with Toasted Sourdough
GF, Low FODMAP
Our slightly sweet, slightly salty Eggplant Caponata featuring our delicious Classic Pasta Sauce, this recipe is a twist on this traditional Sicilian dish. The Caponata can be served on toasted Sourdough with a hint of goat’s feta or to accompanying a grazing board.
- 3 tbsp pine nuts, toasted
- 1 (4 cups) medium eggplant, diced
- 1 large red capsicum, diced
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 1 tbsp garlic infused EVOO
- ½ cup spring onion (green ends only), diced
- 1 tomato, diced
- ½ cup parsley or coriander, chopped
- 3 tbsp olives (12 olives), chopped
- 2 tbsp dried currants
- 2 tbsp capers
- 3 tbsp Classic Pasta Sauce
- 1 tbsp red wine vinegar
- 2 tsp sugar
- 1 tsp sea salt
- 1 tsp black pepper
- ½ tsp chilli flakes
- 75g goats cheese
- 4 slices Sourdough bread
- Place the pine nuts in a small pan on the stove, over very low heat. Toast for 5 minutes or until slightly golden, then take them off heat. They will toast very quickly, so keep a close eye on them as you don’t want them to burn!
- Chop the eggplant and capsicum into 1cm cubes. Place in a medium size bowl and coat with 1 tablespoon of EVOO and a sprinkle of salt and pepper. Mix thoroughly.
- Dice the spring onion (green ends only) and the tomato. Chop the olives and herbs.
- Place a large pan on the stove over medium heat. Add remaining EVOO and garlic infused EVOO to the pan with the eggplant and capsicum. Cook for 8-10 minutes or until both the capsicum and eggplant have softened.
- Add the spring onion, tomato, herbs, olives, currants and capers to the pan. Mix through and continue to cook until the tomato and spring onion has softened.
- Lastly, turn the stove heat to low then add our Classic Pasta Sauce, red wine vinegar, sugar, salt, pepper and chilli flakes into the pan. Mix thoroughly and let the sauce simmer for 5 minutes or until the Caponata looks less chunky and more look like a dip*.
- Slice a few pieces of sourdough bread, then toast in the toaster. Spread goat’s cheese on the sourdough, top with Eggplant Caponata and garnish with additional herbs. Alternatively, you could serve the Eggplant Caponata in a small bowl to accompany a cheese or grazing board. Enjoy!
Note: The Caponata should have a chunky texture.=