Caponata
Caponata is like a more interesting version of ratatouille with an agro-dolce or sweet sour vibe. It comes from Sicily. It can be eaten warm or hot, in winter or summer.
Course: Vegetarian main course
Cuisine: Sicilian
Keyword: Caponata, Gourmet budget recipes, Vegetarian
Servings: 6
Cost: £2.61p
- 6 tbsp olive oil (18p)
- 1 aubergine, sliced or cubed (49p)
- 1 red peppers (deseeded, sliced) (45p)
- 3 cloves garlic(3p)
- 3 Bay leaves (garden, free)
- 1 courgette, sliced(34p)
- handful olives, black or green, (20p Aldi)
- handful capers (15p Morrisons)
- 2 tbsp red wine vinegar from Asda (5p)
- salt to taste
Heat up the olive oil in a deep pan on medium heat.
Fry the aubergines and peppers until soft.
Add the garlic, courgettes and bay leaves.
Add the olives and capers.
Add the vinegar.
Serve.