Caponata Sauce // Vegan + GF + RSF
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)
- 1/3 cup olive oil
- 1 large onion, finely diced
- 2 capsicum, diced
- 2 celery sticks, diced
- 2 small eggplant, diced
- 4 cloves garlic, peeled/1 tbsp minced garlic
- 2 tsp dried oregano
- 3 tbsp capers, roughly chopped
- 1/4 cup pitted black olives, roughly chopped
- pinch dried chilli flakes
- salt & pepper
- generous splash red wine vinegar
- 2 x 400g tins whole/chopped/crushed tomatoes
- handful parsley, roughly chopped
- 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.
- 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.
- 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.
- 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