Thursday savoury recipe inspiration! Indulge in the savoury classic Italian dish, Caponata, with a unique twist of cocoa powder in this delicious recipe tutorial. Enjoy the flavours of Italy in every bite!
Ingredients:
2 eggplants, cut into cubes
1 yellow onion, finely diced
100 g pitted olives
400 g canned peeled tomatoes
2 tbsp capers
2 tbsp red wine vinegar
1 tsp cocoa powder
Pinch of sugar
15 g basil springs
2 tbsp pine nuts
Olive oil for frying
Salt and pepper to taste
Baguette, to serve
Instructions:
Heat a generous amount of olive oil in a large pan. Fry the diced eggplants until golden and soft. Remove from the pan and set aside on a paper towel to drain excess oil.
In the same pan, add a little more olive oil and sauté the onion and celery until soft and fragrant.
Stir in the olives, capers, canned tomatoes, red wine vinegar and cocoa powder. Let simmer for 20 minutes, stirring occasionally.
Return the fried eggplants to the pan and mix well. Let cook for another 10 minutes, allowing the flavours to meld together. Season with salt, pepper and sugar to taste.
Garnish with fresh basil and pine nuts. Serve with a piece of baguette.