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

13 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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Breville BSC500 manual Caponata, Eggplant Preparation

BSC500 specifications

The Breville BSC500 is an innovative slow cooker that combines advanced technology with user-friendly features, making it a standout option for home cooks looking to create delicious, hassle-free meals. Known for its multifunctionality and precision cooking, the BSC500 is designed to enhance the cooking experience while delivering consistent, mouth-watering results.

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