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caponata with pine nuts

4.6

(13)

www.taste.com.au
Your Recipes

Prep Time: 30 minutes

Cook Time: 40 minutes

Total: 70 minutes

Servings: 4

Cost: $12.38 /serving

Ingredients

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Instructions

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Step 1

Heat 2 tablespoons oil in a large frypan over medium-low heat. Add the onion and celery and cook, stirring, for 3-5 minutes until softened slightly. Add remaining oil and the eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy, not dry.

Step 2

Add the capsicum, tomatoes, garlic and stock and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.

Step 3

Add the capers, olives, vinegar, sultanas, orange zest, sugar and some sea salt and pepper, then simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are tender and the caponata is thick and stewy.

Step 4

Stir through the herbs and pine nuts and serve hot, warm or at room temperature with chargrilled bread.

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