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!
