Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Slow-cooker caponata
This Italian dish is perfect served as a main with pasta, or even slathered on to griddled bread for lunch
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Ready in 2 hours 40 minutes
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Cooking time 2 hours 30 minutes
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Prep time 10 minues
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Serves 4
Ingredients
- 1 tbsp oil
- 2 large aubergines, chopped into small pieces
- 2 sticks of celery, finely sliced
- 5 large vine tomatoes, roughly chopped
- 1 red onion, finely sliced
- 2 tbsp sundried tomato paste
- 3 tbsp red wine vinegar
- 1 tbsp brown sugar
- 1 tbsp capers
- 75g raisins
To serve
- 50g green olives
- 25g pine nuts, toasted
- 1 small handful fresh basil leaves
- ½ loaf Taste the Difference sourdough, sliced and griddled
Method
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1
Heat the oil in a large frying pan and fry the aubergines for 3-4 minutes, until lightly browned. Tip into the slow cooker with the rest of the ingredients. Cover and cook on high for 2.5 hours.
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2
Stir through the olives and pine nuts and garnish with fresh basil. Serve on slices of griddled sourdough.
