Caponata ‘Mildly Moroccan’

Name: Caponata ‘Mildly Moroccan’
Ingredients: 2 celery stalks, finely diced; 3 tablespoons maple syrup; 2 tablespoons red wine vinegar; 450 g (1 lb) tomatoes, skinned, deseeded and chopped; 12 green olives; 2 tablespoons pine kernels, toasted; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 medium aubergines; 2 red peppers; 3 tablespoons olive oil; 1 small onion, finely chopped; 1 tablespoon chopped coriander; ½ teaspoon each ground cumin, coriander and paprika; ½ teaspoon each ground cumin, coriander and paprika; ½ teaspoon each ground cumin, coriander and paprika

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 medium aubergines
2 red peppers
3 tablespoons olive oil

Starter
Vegan
Gluten-free

Method

A fusion dish from the Mediterranean rim, taking the best from Italy and Morocco to form a wonderful blend of flavours. All you need is lots of good bread to mop up the juices.

Cut the aubergines and peppers into 2cm (¾ in) dice. Heat the olive oil in a large pan, add the onion and celery and sauté until lightly golden. Add the aubergines and peppers, reduce the heat and cook until the