I made this 'Sicilian Vegetable Stew' also known as Caponata Siciliana at the weekend with courgettes I had picked up at the farmers market.
What was different about this stew was the inclusion of capers and sultanas together. I wasn't too sure about the combination, but was curious to try. Although I ate every bit of this colourful, sweet and sour stew, I wasn't completely convinced about the piquancy of the capers next to the sweet, juicy sultanas. It just tasted a little odd to me, but that's me, you may find yourself liking this combination.
You know this stew is also excellent cold as an antipasta served with good crusty bread. Oh in case you are wondering, the chickpeas are my addition.
1 large courgette, thickly sliced
1 aubergine, cut into large chunks
1 red pepper, cut into large chunks
1 yellow pepper, cut into large chunks
5 tablespoons olive oil
1 large red onion, cut into wedges
1 teaspoon dried chilli flakes
4 cloves garlic, sliced
1 x 400g tin of tomatoes, chopped
1 tablespoon capers
200g cooked chickpeas
1 tablespoons black olives, chopped
Salt and pepper to taste
Preheat the oven to its highest temperature.
In a bowl toss the courgette, aubergine and peppers with 3 tablespoons of olive oil and some salt and pepper. Spread the vegetables onto a baking tin and bake for 20 minutes or until browned and softened. Turn over now and again, so all sides are roughly browned.
In a heavy based pan big enough to hold everything, fry the onions, chilli and garlic in the rest of the olive oil for a few minutes. Add the tomatoes and simmer until the sauce thickens. Pour in about 250g water, then stir in the roasted vegetables, capers, sultanas, chickpeas and optional black olives. Simmer for about 15 minutes. Season and serve. Adapted from Leon by Allegra McEvedy