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4
Easy
By Travis Lett
Published 2015
Our caponata is a riff on the classic Sicilian dish by way of North Africa. It’s a great addition to grilled tuna or chicken, and makes a cool starter on grilled bread with burrata.
In a small, dry frying pan over medium heat, toast the pine nuts just until fragrant and beginning to brown, 3 to 5 minutes. Let cool.
In a large frying pan over medium-high heat, warm the ¼ cup [60 ml] olive oil until hot but not smoking. Add the eggplant, season with salt and pepper, and cook until starting to soften, about 5 minutes. Work in batches to avoid crowding the pan. Remove
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