[Italian] How to cook Caponata

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Ingredients

  • 250 ml (1 cup) olive oil
  • 2 large eggplants, cut into medium dice
  • 1 zucchini, cut into small dice
  • 1 large pimento or red capsicum, roughly chopped
  • 2-3 garlic cloves, crushed
  • 1 whole long red chilli, halved lengthways, seeded and finely chopped
  • 1 large brown onion, thinly sliced
  • 60 ml (¼ cup) white wine vinegar
  • 55 g (¼ cup) caster sugar
  • 250 ml (1 cup) good quality passata
  • 1 small bunch basil, leaves torn
  • ½ cup chopped parsley

Directions