Caponata on Toast with Buffalo Mozzarella

This caponata is a twist on the quintessentially Sicilian veggie dish of aubergines, tomatoes, capers and pine nuts. The addition of celery gives a surprising extra depth of flavour that just makes the dish sing!

Serves: 4-6

Preparation time: 10 minutes

Cooking time: 45 minutes

You’ll need

Extra virgin olive oil

3 large aubergines, cut into 2cm chunks

Sea salt

1 red onion, peeled and thickly sliced

4 celery stalks, cut into 1cm slices

200ml passata

75g capers, drained and rinsed

150g kalamata olives, pitted and halved

50g sugar

50-75ml red wine vinegar

Seeded sourdough, sliced

Buffalo mozzarella

50g pine nuts, toasted

Fresh basil leaves

What to do

Heat 5cm of oil in a deep, heavy-based frying pan until hot. Fry the diced aubergine in batches until golden brown and soft. Drain on kitchen paper, sprinkle with salt and set aside.

Wipe out the frying pan and add 4 more tbsp of oil. Heat over a medium-low heat then add the onion and celery and cook for 8 minutes. Add the passata and cook for another 5 minutes, then stir in the capers and olives.

Add the sugar and vinegar to the pan, allowing the sugar to dissolve in the heat.

Stir and cook for 5 minutes, tasting to see if it needs more sugar or vinegar. Turn off the heat, add the aubergines and gently mix together.

Grill the sourdough slices. Top each slice with a couple of generous spoons of caponata, torn mozzarella, pine nuts and basil leaves.

Recipe courtesy of Love Celery

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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