Ingredients
- 1 kg (2 lb 4 oz) tomatoes
- 3 tablespoons olive oil
- 2 onions, sliced
- 2 red capsicums (peppers), thinly sliced
- 4 garlic cloves, finely chopped
- 4 celery stalks, sliced
- 1 large eggplant (about 500 g/1 lb 2 oz), diced
- 2 tablespoons thyme leaves
- 2 tablespoons caster (superfine) sugar
- 125 ml (4 fl oz/½ cup) red wine vinegar
- 125 g (4½ oz/½ cup) pitted green olives, rinsed well and drained
- 2 tablespoons capers, rinsed and drained
Method
1. Bring a saucepan of water to the boil. Using a small sharp knife, score a small cross in the base of each tomato. Place the tomatoes in the boiling water for about 20 seconds, remove using a slotted spoon, then plunge into a bowl of iced water. Drain the tomatoes and peel the skins away from the cross. Cut the tomatoes in half, scoop out the seeds with a teaspoon and roughly chop the flesh.
2. Heat the olive oil in a large heavy-based frying pan. Add the onion, capsicum, garlic, celery and eggplant. Cover and cook over low heat for 20–30 minutes, or until tender, stirring occasionally. Season to taste with sea salt and freshly ground black pepper.
3. Remove the lid, add the tomato and thyme and simmer, uncovered, for a further 15 minutes.
4. Stir in the sugar, vinegar, olives and capers and mix well. Taste and season again if needed.
5. Serve warm or at room temperature as part of an antipasti selection or as an accompaniment to grilled meats. Caponata is also delicious stirred through drained, cooked pasta and served topped with grated pecorino cheese as a light lunch or dinner.
