Caponata with mozzarella

Serves
4
Caponata

2 red onion (sliced) 
3 sticks celery (thick sliced)
2 cloves garlic (grated)
2 aubergines (2cm dice)
2 good quality beef heart tomatoes (or 1 tin peeled plum tomatoes) (roughly chopped)
2 tbsp sultanas 
60g pine nuts 
2 tbsp sugar 
4 tbsp red wine vinegar 
1 handful mint (chopped)
1 handful parsley (chopped)
Salt to taste 
100ml olive oil 
1 litre veg oil for frying 

To Finish

4 large balls of buffalo mozzarella
Extra virgin olive oil
Maldon Salt
Black Pepper



Start By prepping all the vegetables 

Toast pine nuts in a pan gently or in the oven at 160 deg c for 8mins.

Soak the raisins in boiling water 


In a deep sauce pan add the vegetable oil and bring up to 180 degrees c 

Add the diced aubergine and fry until golden brown and soft. 

Drain on kitchen paper to remove excess oil.


In a large sauté pan set over a medium heat add a good glue of olive oil and sweat down the red onion for a couple of minutes and then add the celery, cook for a further 4 minutes with no colour, at this point add the sugar and red wine vinegar and cook out quickly reducing the vinegar to a glaze. Now add in the chopped tomatoes, season with salt and cook quickly boiling off most of the liquid. 

Now add in the chopped sultanas, pine nuts and fried aubergine, gently stir to combine, keep the aubergine as intact as possible. 

Allow to cool to room temp, check the seasoning and add the chopped mint and parsley.

Spoon on to plates and serve with a whole broken mozzarella.

Drizzle with good quality olive oil, maldon salt and black pepper.

Ingredients

Caponata

2 red onion (sliced) 
3 sticks celery (thick sliced)
2 cloves garlic (grated)
2 aubergines (2cm dice)
2 good quality beef heart tomatoes (or 1 tin peeled plum tomatoes) (roughly chopped)
2 tbsp sultanas 
60g pine nuts 
2 tbsp sugar 
4 tbsp red wine vinegar 
1 handful mint (chopped)
1 handful parsley (chopped)
Salt to taste 
100ml olive oil 
1 litre veg oil for frying 

To Finish

4 large balls of buffalo mozzarella
Extra virgin olive oil
Maldon Salt
Black Pepper


Ingredients

Caponata

2 red onion (sliced) 
3 sticks celery (thick sliced)
2 cloves garlic (grated)
2 aubergines (2cm dice)
2 good quality beef heart tomatoes (or 1 tin peeled plum tomatoes) (roughly chopped)
2 tbsp sultanas 
60g pine nuts 
2 tbsp sugar 
4 tbsp red wine vinegar 
1 handful mint (chopped)
1 handful parsley (chopped)
Salt to taste 
100ml olive oil 
1 litre veg oil for frying 

To Finish

4 large balls of buffalo mozzarella
Extra virgin olive oil
Maldon Salt
Black Pepper


method


Start By prepping all the vegetables 

Toast pine nuts in a pan gently or in the oven at 160 deg c for 8mins.

Soak the raisins in boiling water 


In a deep sauce pan add the vegetable oil and bring up to 180 degrees c 

Add the diced aubergine and fry until golden brown and soft. 

Drain on kitchen paper to remove excess oil.


In a large sauté pan set over a medium heat add a good glue of olive oil and sweat down the red onion for a couple of minutes and then add the celery, cook for a further 4 minutes with no colour, at this point add the sugar and red wine vinegar and cook out quickly reducing the vinegar to a glaze. Now add in the chopped tomatoes, season with salt and cook quickly boiling off most of the liquid. 

Now add in the chopped sultanas, pine nuts and fried aubergine, gently stir to combine, keep the aubergine as intact as possible. 

Allow to cool to room temp, check the seasoning and add the chopped mint and parsley.

Spoon on to plates and serve with a whole broken mozzarella.

Drizzle with good quality olive oil, maldon salt and black pepper.

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