Caponata with pinenuts

By sarah_carroll

Ingredients

• 1/3 c EVOO
• 1 onion, finely chopped
• 2 celery stalks, thinly sliced
• 1 large eggplant, cut into 2 cm cubes
• 1 red capsicum, cut into 2 cm pieces
• 400 g can chopped tomatoes
• 3 garlic cloves, thinly sliced
• 350 ml vegetable stock
• 1/4 c salted capers, rinsed
• 1/4 c pitted green or kalamata olives
• 1/4 c red wine vinegar or balsamic vinegar
• 1/4 sultanas
• 1 T grated orange zest
• 1 t caster sugar or more to taste
• 1/4 c chopped Italian parsley
• 1/4 c chopped basil leaves
• 1/4 c pine nuts, toasted
• Chargrilled slices of bread, to serve

Preparation

Step 1

Heat 2 T oil in a large frypan over medium low heat. Add the onion and celery and cook, stirring, for 3-5 minutes until softened slightly. Add remaining oil and teh eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy, not dry.
Add the capsicum, tomatoes, garlic, and stock and cook for 15-18 minutes stirring occasionally, until the mixture just starts to break down. Add the capers, olives, vinegar, sultanas, orange zest, sugar and some sea salt and pepper, then simmer gently for 8-10 minutes until the vegetables are tender and the caponata is thick and stewy. Stir through the herbs and pine nuts and serve hot, warm or at room temp with bread.