Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 3 1/2 hours |
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Caponata is a Sicilian dish with aubergines, onions, tomatoes and black olives in a sweet and sour sauce. This slow-cooked version is amazing, and does not take much work on your part. It's delicious!
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Ingredients
- 400 g aubergine cut into cubes
- 800 g chopped tomatoes 2 cans
- 200 g orzo
- 2 medium onions chopped
- 2 cloves garlic minced
- 2 Tbsp red wine vinegar
- 1 Tbsp vegan bouillon powder or 2x veggie stock cubes
- 1 fresh red chilli sliced thin. 2 if you like it hot!
- 30 g black olives
- 30 g capers
- 40 g pine nuts
- 1 handful parsley
- olive oil
- extra virgin olive oil to add at the end
Servings: people
Instructions
- In a pan add 1 Tbsp olive oil and fry the onions and aubergine until slightly browned, 2-3 minutes.
- Add them into the slow cooker along with the garlic, stock, vinegar, chilli, olives, capers, pine nuts and chopped tomatoes. Use one of the empty cans to add a can of boiling water. Cook on high for 3 hours.
- Add the orzo and cook for an additional 30 minutes.
- At the end stir in a handful of fresh parsley and season with salt and pepper to taste.