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VEGETABLES
CAPONATA
Serves 10 to 12
INGREDIENTS
1.5kg eggplant, trimmed and cut into large 3 to
4cm chunks
2 Tablespoons salt
¼ cup olive oil
3 large onions, chopped
5 cloves garlic, finely chopped
3 red capsicum, cut into 3cm chunks
3 green capsicum, cut into 3cm chunks
4 sticks celery, thickly sliced
2 x 400g cans diced tomatoes
½ cup/125ml white wine vinegar
2 Tablespoons brown sugar, well packed
1 cup pitted halved green olives
1
⁄3 cup capers, rinsed and drained
METHOD
Eggplant Preparation
1. Place eggplant chunks into a large
colander, sprinkle with salt mixing well.
Leave to drain for 30 minutes.
2. Rinse eggplant well with running water,
drain and pat dry.
Searing on the stovetop with
EasySear™ pan
3. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil and
heat a further 1 minute.
4. Add onions and garlic, sauté until
onion has softened slightly, about 3 to 4
minutes, stirring occasionally.
5. Add capsicum and celery, sauté for 3
minutes. Add eggplant and mix well.
Slow Cooking
6. Place EasySear™ pan back into slow
cooker base.
7. Add tomatoes, vinegar, brown sugar,
olives and capers, mix lightly through.
8. Cover with lid, turn Temperature Control
Dial to ‘AUTO’ setting and cook for 3
to 4 hours or until eggplant is tender.
Season to taste with salt.
9. Serve as an accompaniment to meat or
chicken or on its own with crusty bread
Setting Variation: Use the Low setting and
cook for 4 to 6 hours or High setting for
3 to 3½ hours.