2 medium PnP brinjals, cut into medium chunks
1 dash of PnP Extra Lite Olive Oil
1 red pepper, diced
1 PnP Red Onion, diced
2 PnP Garlic Cloves, finely chopped
5 PnP English Tomatoes, diced
45ml of Wellington's Red Wine Vinegar
30ml baby capers
1 pinch of Cerebos Spice Salt and Pepper
1/2 cup of PnP Green Olives, depipped
Sauté brinjals in olive oil until well browned and beginning to soften
Remove and set aside.
Sauté red pepper and onion until soft, then add garlic.
Cook for a minute.
Add tomatoes, brinjals and vinegar to pan and cook gently until vegetables begin to ‘melt’ and liquid has reduced.
Season well and stir through capers and olives. Cool.
Toast ciabatta and rub with garlic.
Serve caponata at room temperature, spooned over bruschetta.