Colourful Painted Pebbles and Caponata

Some time last year when we went exploring other parts of Wales around us, especially as we now had a growing puppy and always looking for more exploratory places to walk.

We stumbled upon these painted pebbles garden on one our forest walks. 

It was wonderful and i could have hung around this area a bit longer, and took time taking pictures of those that I favoured, maybe next time. 

I have always wanted to paint pebbles. I had hoped it to have been one of the hobbies i picked up during the pandemic, but no new hobbies, partly because of my four legged friend, but mostly for other reasons.  Maybe one day, i'll get to have a go at creating some of my own.  

Some recipes fall out of favour, either they become old fashioned or overtaken by other food trends. A bit like this Caponata that I made about four months ago when we had aubergines grown in the greenhouse.  

I was reminded of Caponata  a Sicilian dish made up of aubergine, peppers and olives after having seen it featured on some repeat TV celebrity cookery show and it got my mouth watering.  So much so that I was inspired me to make use of the homegrown aubergine this way.

 

It was worth making.  It was really good and made for a lovely light snack.  I especially loved how the vinegar penetrated the spongy white flesh of the chopped aubergine elevating it to something quite delicious.  Sweetness from the red peppers and tomatoes, and piquancy from capers and black and green olives.  

Sicilian Caponata

Serves 4 - 6 

Ingredients

2 large aubergines, cut into cubes

1 large onion, thinly sliced

4 tablespoons olive oil

1 x400g tinned tomatoes, crushed or blitzed

3 tablespoons white wine vinegar

2 red peppers, thinly sliced

50g capers, minced

50 black olives, pitted

50g green olives, pitted

Salt and pepper to taste

2 tablespoons fresh parsley, roughly chopped

Method

Saute the onion in the olive until soft and translucent. Stir in the aubergines and cook, stirring occasionally for a few minutes.

Then add in the the white wine vinegar over the aubergines, then add blitzed tomato puree, red peppers, capers, and olives. 

Cover and cook gently over low heat until the vegetables are tender.  

Season with salt and pepper to taste and stir in the parsley. 

Transfer the mixture to a serving dish and set aside to cool.