Caponata Salad, Toasted Sourdough
We've used pumpkin seeds in this recipe, but feel free to use the more traditional pine nuts
Try this spin on the Sicilian classic
15 - 20
minutes
35 - 45
minutes
4
servingsIngredients
- 1 Red Chilli (finely chopped)
- 1 pinch of Caster Sugar (for dusting on the tomatos)
- 50 ml of Olive Oil (for frying and dressing)
- 4 slices of Sourdough (grilled)
- 2 cracks of Black Pepper (to taste)
- 1 Clove of Garlic (minced)
- 1 Pinch of Sea Salt (to taste)
- 1 splash of Sherry Vinegar (to taste)
- 1 Small Handful of Capers
- 1 Aubergine (roughly chopped)
- 1 Courgette (roughly chopped)
- 3 Shallots (Peeled and chopped)
- 2 Tomatoes (cut into quarters)
- 1 Small Handful of Pumpkin Seeds
- 1 Small Handful of Raisins
Method
- Place an oven proof roasting tray over a low heat on the stove and add your chopped aubergine, courgette, shallots minced garlic, chilli and a splash of olive oil and fry until slightly browned and chuck into a hot oven (180C) for 30 minutes until browned
- Pop your chopped tomatoes onto a separate tray and dust with sugar and salt and pop into the same oven for 30 minutes
- Meanwhile in a large frying pan toast off your pumpkin seeds, then add your raisins, capers and a splash of sherry vinegar
- Remove your cooked vegetables and tomatoes from the oven add to your pan and fold everything together
- Toast your sourdough under the grill or in a toaster, and divide your caponata salad between the 4 slices, finish with a crack of black pepper, sea salt and a splash of olive oil
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