Caponata alla calabrese
A traditional Calabrian dish packed full of flavour.
• 1/3 cup olive oil
• 1 red onion, sliced
• 1 eggplant, sliced
• 3 capsicum, sliced
• 400g peeled tomato
• 2 garlic cloves, crushed
• 1/2 cup pitted black olives
• Hoyts parsley
• Hoyts Italian spices
• Hoyts salt
• Hoyts pepper
1. Put 2 tablespoons of oil in a large frypan on medium heat.
2. Add onion and garlic, stir until slightly soft.
3. Add the rest of the oil to pan, then add capsicum, eggplant and tomatoes. Add water if needed and simmer gently, stirring occasionally until vegetables are tender.
4. Add olives, Italian spices, salt and pepper. Stir to combine.
5. Serve alongside beautiful crusty bread.