maltatoday | SUNDAY • 1 NOVEMBER 2020
10
Caponata
Recipe provided by Daniel Pisani
from Marrow Health
FOOD
• 1kg Aubergine
• 3 bell peppers (red, yellow
and green)
• 500g tomato passata
• 100g capers
• 200g green olives
• 50ml wine vinegar
• 20ml olive oil
• 20ml local honey
• 2 medium golden onions
• 2 cloves garlic
• 1 tsp salt
• Handful fresh basil
• Pinch black pepper
INGREDIENTS
INSTRUCTIONS
1. Finely chop the aubergines,
tomatoes, peppers, onions,
garlic, basil and olives
2. In a small bowl mix in the
olives, capers, vinegar, sweet-
ner and the salt then set aside
3. In a pan over medium heat,
saute the onions and garlic
4. Add the aubergines, peppers
and tomatoes and mix well
for a few minutes
5. Add in the mixture in step 2
to the pan and mix wel once
again
6. cook on low heat for about 45
minutes or until the auber-
gines have turned soft
7. Add in the fresh basil
This recipe may be used as a sauce
for pasta or on top of fresh bread
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
gourmettoday.recipes
Facebook @gourmetchallenge
