- 20ml (4 tbsp) olive oil
- 2 eggplants, diced into 1cm cubes
- 4 sticks celery, cut into small pieces
- 1 red onion, finely sliced
- 1 tin (400g) diced tomatoes
- 2 tbsp finely grated dark chocolate
- 1/2 cup mixed black and green olives
- 2 tbsp capers
Heat 10ml (2 tsp) olive oil in a large frying pan before adding half of the eggplant cubes, stirring regularly for 5 minutes until softened. Transfer the cooked eggplant to a bowl and sprinkle with sea salt. Repeat the process with the remaining eggplant and sprinkle with sea salt.
Add remaining olive oil and cook the celery for 5 minutes. Once softened, transfer to the eggplant bowl then cook the red onion for 5 minutes, or until translucent.
Pour the tomatoes, dark chocolate and half a cup of boiling water into the frypan, and bring to a gentle simmer and leave to cook, partially covered, for 25 minutes.
Serve at room temperature on a lovely big platter, scattered with the olives and capers.
- Caponata improves with time and, I think, tastes best at room temperature so you can throw it together in the morning and then forget about it until lunchtime.
- When removed from simmer, the eggplant should be soft and collapsing.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.