Main Ingredients
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
Method
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Sauté brinjals in olive oil until well browned and beginning to soften
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Remove and set aside.
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Sauté red pepper and onion until soft, then add garlic.
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Cook for a minute.
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Add tomatoes, brinjals and vinegar to pan and cook gently until vegetables begin to ‘melt’ and liquid has reduced.
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Season well and stir through capers and olives. Cool.
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Toast ciabatta and rub with garlic.
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Serve caponata at room temperature, spooned over bruschetta.
