23 March 2017

WEB ONLY LavoshThins Rosemary SS with Caponato Dip 2

Step by Step instructions

Serves 6-8


Your favourite Kurrajong Kitchen Lavosh

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

2 tomatoes, chopped

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

2 tbs roughly chopped flat-leaf parsley



  1. Heat oil in a large frying pan over medium-high heat. Add anchovy fillet, cook stirring 2 minutes until anchovy dissolves. Add onion and garlic and cook for 3 minutes.
  2. Add eggplant, cook for 5 minutes until light golden. Add capsicum, celery, sugar, vinegar, capers & olives. Reduce heat to simmer for 5 minutes. Add tomatoes and simmer for further 5 minutes or until caponata thickens slightly. Set aside to cool.
  3. Taste and season with salt and pepper. Stir in parsley, spoon into a serving bowl.
  4. Serve with your favourite Kurrajong Kitchen Lavosh.

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