23 March 2017
Step by Step instructions
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
- 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.
- 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.
- Taste and season with salt and pepper. Stir in parsley, spoon into a serving bowl.
- Serve with your favourite Kurrajong Kitchen Lavosh.