Moroccan-style caponata

Name: Moroccan-style caponata
Cuisine: Moroccan
Ingredients: ¼ tsp cumin seeds; 60 ml olive oil; 1 stick celery, peeled, thickly sliced; ½ aubergine, cut into 1cm dice; 1 small red pepper, halved, deseeded, cut into 1cm dice; 1 onion, chopped; 1 courgette cut in 1cm dice; 8 green olives, pitted; 1 garlic clove, crushed; ¼ tsp paprika; ¼ tsp ground cinnamon; 2 tbsp balsamic vinegar; 2 tbsp maple syrup; 2 tbsp soaked raisins

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

¼ tsp cumin seeds
60 ml olive oil
1 stick

Africa
Morocco
Gluten-free
Vegan

Method

Heat a dry frying pan over a high heat, add the cumin seeds and quickly toast them to give off their fragrance. Remove to one side.
Add the oil to the pan, add the vegetables, olives and garlic and fry for 6-8 minutes until slightly softened. Add the dry spices, the toasted cumin seeds, and cook for a further 2 minutes.
Add the vinegar, syrup and raisin