Caponata

Caponata

Ingredients

    Filling
  • 1 Celery stalk
  • 2 eggplants
  • 2 red peppers
  • 1 yellow pepper
  • 2 onions
  • 4 tomatoes
  • 100ml red wine vinegar
  • 2 tblsp sugar
  • 1 tsp brown sugar
  • 1 tblsp baby capers
  • 3 anchovy fillets
  • ¼ cup pinenuts
  • ¼ cup olives
  • 1 tblsp orange zest
  • Parsley and basil to taste
  • 100ml oil
    Pastry
  • 125g butter
  • 1 ¼ cups flour
  • 2 tblsp ice water

Method

  • Chop all the vegetables into 1 cm dice.
  • Peel and deseed tomatoes before chopping.
  • Pour oil into large frypan, when oil hot melt anchovy fillets until they disappear into the oil.
  • Add the peppers and fry them for five minutes.
  • Add eggplant, fry 15 minutes, stirring often. Add tomatoes and onions and cook for a further 10 minutes.
  • Mix the sugars, desalted capers and vinegar and pour over the vegetables. Cook for another couple of minutes.
  • In a food processor, process the butter and flour until it resembles cornmeal. Add 2 tblsp iced water.
  • Mix until forms a ball, remove and wrap in cling film and refrigerate for 1 hour.
  • Roll out the pastry and cut small rounds to fit mini muffin tray. Prick well with a fork and cook at 190° for 12 minutes.