VEGETABLES
CAPONATA
Serves 8 to 10
Ingredients
1kg eggplant, trimmed and cut into large 3 to 4cm chunks
1½ Tablespoons salt
2 Tablespoons olive oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 red capsicum, cut into 3cm chunks
2 green capsicum, cut into 3cm chunks
3 sticks celery, thickly sliced 1½ x 400g cans diced tomatoes
1⁄3 cup/85ml white wine vinegar
1½ Tablespoons brown sugar, well packed ¾ cup pitted halved green olives
2 Tablespoons capers, rinsed and drained
Method
Eggplant Preparation
1.Place eggplant chunks into a large colander, sprinkle with salt mixing well. Leave to drain for 30 minutes.
2.Rinse eggplant well with running water, drain and pat dry.
Searing on the Stovetop with
EasySear™ pan
3.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil and heat a further 1 minute.
4.Add onions and garlic, sauté until onion has softened slightly, about 3 to 4 minutes, stirring occasionally.
5.Add capsicum and celery, sauté for 3 minutes. Add eggplant and mix well.
Slow Cooking
6.Place EasySear™ pan back into slow cooker base.
7.Add tomatoes, vinegar, brown sugar, olives and capers, mix lightly through.
8.Cover with lid, turn Temperature Control Dial to ‘AUTO’ setting and cook for 3 to 4 hours or until eggplant is tender. Season to taste with salt.
9.Serve as an accompaniment to meat or chicken or on its own with crusty bread
Setting Variation: Use the Low setting and cook for 4 to 6 hours or High setting for
3 to 3½ hours.
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