Abi’s Rustic Caponata
This hearty and rustic caponata is bursting with fresh Mediterranean flavours. Featuring ripe tomatoes, chunky-cut vegetables, tangy olives, and a balance of sweet and savoury elements, it’s a perfect dish to serve with crusty ciabatta for a crowd.
Easy
Serves: 8
Preparation time: 15 minutes
Cooking time: 45 minutes plus resting time
Ingredients:
- 100 g Woolworths Sultanas Seedless Raisins
- 1 cup Woolworths Sherry Vinegar
- 2 Woolworths Celery Stalks, roughly chopped (reserve the greens for later)
- 1 Woolworths Red Onion, roughly chopped
- 2 medium Woolworths Brinjals, roughly chopped
- ¼ cup Woolworths Mediterranean Extra Virgin Olive Oil, plus extra as needed
- 6 Woolworths San Marzano Tomatoes, roughly chopped
- 400 g Woolworths Rosa Tomatoes
- 6 Woolworths Anchovy Fillets, roughly chopped
- 2 T Coelsanus Non Pareilles Capers in Wine Vinegar, plus 2 T brine
- ½ cup Woolworths Pitted Grilled Green Olives, plus 2 T brine
- ½ cup Woolworths Pitted Kalamata Olives, plus 2 T brine
- 4 Woolworths garlic cloves, smashed
- 50 g Woolworths Raw Pinenuts, toasted
- Maldon sea salt, to taste
- Woolworths Bake at Home Ciabatta Bread, to serve
Cooking instructions:
- Soak the sultanas in sherry vinegar and set aside.
- Heat the olive oil in a large skillet or pot over medium heat. Add the celery, red onion, and brinjal, and cook until golden and softened, about 20 minutes, stirring occasionally.
- Stir in the San Marzano tomatoes and rosa tomatoes. Lower the heat and simmer for 15 minutes.
- Add the anchovies, capers with brine, grilled green olives with brine, black olives with brine and sultanas with 2 T sherry vinegar. Stir well and cook for another 10 minutes.
- Add the smashed garlic and cook for 5 more minutes, stirring to ensure the garlic doesn’t burn. Remove from heat and stir in the reserved celery greens.
- Season to taste with sea salt and garnish with toasted pinenuts.
- Serve warm or at room temperature with slices of crusty ciabatta.