Sicilian Caponata

This is like a Sicilian ratatouille. We make a big pot of it then eat it hot or cold (controversially). 

Interestingly, whilst eating our caponata a close family member disclosed to us that she had always believed that capers were actually derived from tiny fish and refused to eat them. We showed her a jar and she still maintained that they looked "fishy'.

Here's our recipe... keep it a secret.

1 large eggplant, cut into large chunks

2 red capsicum, roughly chopped

4 small potatoes, cut into quarters

2 tins tomatoes

2 cloves garlic, finely chopped

1 red onion, sliced

¼ cup red wine vinegar

2 tsp capers

2 tbs green olives

1tbs sugar

Large bunch of parsley, finely chopped

Salt and pepper

Fry the eggplant chunks in olive oil until brown, then remove from the pan.

In a large, heavy based saucepan fry the onion, garlic and capsicum for a few minutes then deglaze the pan with red wine vinegar.

Add the tinned tomatoes and potatoes and season with salt, pepper and sugar. Simmer for 30-40 minutes until the sauce is thick and the potatoes are tender.

Return the eggplant to the pot, add the capers, olives and parsley. Ready to serve!