Maggie Beers Caponata Food

MAGGIE BEER'S CAPONATA

Steps:

• Sauté the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness.
• Add the sugar and mix well to combine, deglaze with the vinegar and continue to cook until a little syrupy. Remove from the pan and set aside.
• Add a good splash of extra virgin olive oil (evoo) to the pan, and fry off the eggplant (you may need to do this in batches if your pan isn't big enough) adding a little more oil if needed and a little salt.
• When the eggplant is almost cooked all the way through with a rich golden colour, add the diced tomatoes. Reduce the heat and continue to cook until the tomato has softened a little.
• Add the onion and celery mixture along with all the liquid back into the pan with the eggplant. Mix well and then add the olives, capers, sea salt and freshly ground black pepper.
• While the mixture is still warm, add the chocolate so that it melts and stir in gently. Then add the basil and adjust the seasoning if necessary.
• Serve!

EASY CAPONATA STEW

Steps:

• Heat the olive oil in a high-sided frying pan over a high heat, add the onion and aubergine with a big pinch of salt and fry until golden and softened, around 10 mins. Crush in the garlic with the oregano and cook for 1 min max, then tip in the capers and tomatoes. Half fill the empty can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.
• Toast the bread, then drizzle with a little more olive oil. Squash the cherry tomatoes a bit with the back of a spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and black pepper to taste. Tip into bowls, top with the remaining basil and serve.

CAPONATA

Steps:

• Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
• When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.