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Caponata Sauce // Vegan + GF + RSF

23 / 01 / 2020

This sauce is absolutely divine! Overflowing with flavour and texture, I would encourage you to think of it more as a 'pesto' in how strong the flavour really is. Yes, it's slightly oily and kind of rich, but that's the beauty of this sauce. It's full of vegetables which I won't rush to say are my favourite, but together and slowly cooked in this way until they are incredibly tender - is utter heaven. I intended this recipe make a lot, because as well as serving it stirred through pasta for a hot dinner, or cold lunch the next day (so GOOD!!), you might like to serve this on bruschetta or freeze some to add into a lasagne, to bump it up 101 flavour notches. Do try this one honeybunches, it's simple yet sophisticated.

Makes approx. 6 cups of sauce. (Serves 8 if stirred through pasta)

Ingredients

Method

  1. Grab a deep dish pot/large & deep fry-pan, and add the olive oil (yes it's a lot, but as I said think of this like a pesto, plus the eggplant absorbs a lot of it) along with the diced onion, capsicum and celery, sautéed over medium heat for about 5 minutes. Add the eggplant and sauté until all the veg (the eggplant especially) is incredibly tender and starting to fall apart. It will take approx. 15 minutes, don't rush this step.
  2. Add the garlic, oregano, capers, olives, chilli flakes and a generous sprinkle of salt & pepper. Stir and cook for a few minutes longer. It should be incredibly fragrant and beginning to resemble a sauce.
  3. Drizzle in a generous splash of red wine vinegar, stir to de-glaze the pan and then add the two tins of tomatoes. Stir to combine. Bring to the boil then reduce to a simmer for approx 20 minutes, stirring occasionally.
  4. Finally add the parsley and more salt & pepper should you think it needs it. Stir through pasta, serve on bruschetta or incorporate into a lasagne. Enjoy x

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