Aubergine Caponata by Al Dente
Serves 2
Say salute to summer with a caponata recipe that celebrates the best of seasonal produce!
This aubergine caponata by Al Dente, the renowned Fitzrovia pastificio, is the perfect treat to make for summer afternoon aperitivo. With a rich glaze of red wine vinegar and tomato paste, aubergine caponata is a sweet and tangy topper for crostini and salads – and just the thing to accompany an Aperol Spritz!
What you'll need
200g Aubergine
200g Courgette
50g Red Pepper
50g Yellow Pepper
40g Onion
40g Carrot
20g Celery
2 Spoonfuls of Tomato Paste
2 Garlic Cloves
1 Bay Leaf
40g Red Wine Vinegar
40g Sugar
How to make it
Step 1
Fry the onion, carrot and celery together in olive oil
Step 2
Fry the rest of the vegetables separately
Step 3
Prepare your glaze by bringing the garlic clove, bay lead, red wine vinegar and sugar to a boil
Step 4
Mix all the vegetables in a pan and add the tomato paste while cooking on a low flame
Step 5
Add the glaze and let cook for 5 minutes on a high flame
Step 6
Buon Appetito! Enjoy with your friends and an Aperol Spritz, of course!
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