[Italian] How to cook Caponata
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
