Caponata

Name: Caponata
Yield: Serves 4-6
Cuisine: British
Ingredients: 3 fat garlic cloves, crushed or finely chopped; 1 large onion, roughly chopped; 100 ml vegetable or neutral oil; 3 sticks of celery; 2 large aubergines, cut into 2cm dice; salt and freshly ground black pepper; 1 whole burrata; a drizzle of olive oil; 70 g capers, drained; 50 g pine nuts, toasted; ½ tsp dried oregano; 1 heaped tsp sugar; 2 tbsp sherry vinegar; 2 x 400 g tins plum tomatoes, drained, juice reserved

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

I make this a few different ways, sometimes adding raisins or red peppers. One of my favourite ingredients in this recipe is the celery, partly because it’s just such a delicious way to use the amazing crop of it we grow at Cambo. This is a really good recipe to keep in a jar in the fridge, it’s even better the next day and will keep for about a week. It’s not a quick dish, it’s something you want to be cooking long and slow – the longer it cooks down the better it’s going to be. I know pin