Caponata
Caponata with Rosemary & Sea Salt LavoshThins™ Serves 6 - 8.
1 tbs olive oil. 1 anchovy fillet, chopped. 1 large red onion, finely diced. 2 large garlic cloves, crushed. 1 eggplant, diced. 2 red capsicums, cut into thin strips. 2 celery stalks, diced. 1 tbs caster sugar. 1/4 cup red wine vinegar. 2 tbs capers, rinsed, drained. 1/3 cup kalamata olives, pitted, roughly chopped. 1/3 cup green olives, pitted, roughly chopped. Salt & freshly ground black pepper. 2 tbs roughly chopped flat-leaf parsley. Kurrajong Kitchen® Rosemary & Sea Salt LavoshThins™.
Heat oil in a large frying pan over medium-high heat. Add anchovy fillet, cook stirring 2 minutes or until anchovy dissolves. Add onion and garlic and cook for 3 minutes or until onion is soft. Add eggplant, cook for 5 minutes or until light golden. Add capsicum and celery, sugar, vinegar, capers and olives. Reduce heat to medium, simmer for 8-10 minutes or until Caponata thickens slightly (should still be a little juice in base of the pan). Set aside to cool. Taste and season with salt and pepper. Stir in parsley just before serving. Serve with Rosemary & Sea Salt LavoshThins™.
