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
-
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.