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Tomato, eggplant & bocconcini caponata

Method

  • Heat 2-3 cups vegetable oil in a heavy-bottomed pan to smoking and cook the eggplant until golden, in 2-3 lots. Drain well on kitchen paper towels. 
  • Tip out almost all of the oil from the pan and gently saute the onion, celery and capsicum until tender. 
  • Add the diced tomatoes and cherry tomatoes with a good splash of stock, the brown sugar, balsamic and seasonings. Mix well and gently cook until reasonably dry, adding a little more stock if needed. 
  • Remove the pan from the heat and add the olives and eggplant with 1 heaped tbsp chopped parsley and the capers. Stir well and taste for seasoning.
  • Transfer the mixture to a large bowl and set aside to cool. 
  • When the mixture is cold, gently toss in the bocconcini. 
  • To serve, arrange the avocado on individual plates and spoon the caponata in the centre. Sprinkle with a little more chopped parsley and drizzle a little fresh oil over the avocado.

Ingredients

  • 2-3 cups vegetable oil
  • 3 Japanese eggplant, sliced
  • 1 medium onion, finely chopped
  • 1 celery stalk, diced
  • ½ red capsicum, cored, seeded & diced
  • ½ can diced tomatoes, drained a little
  • 8 yellow cherry tomatoes, halved or quartered
  • 8 red cherry tomatoes, halved or quartered
  • 1 cup vegetable stock
  • a pinch of brown sugar
  • a good splash of balsamic vinegar
  • sea salt & freshly ground pepper
  • 8-10 pitted green olives, halved
  • 2-3 tbsp chopped Italian (flat leaf) parsley
  • 1-2 tbsp capers, rinsed
  • 3-4 bocconcini, cubed
  • 1 large avocado, peeled & sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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