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Maggie Beers Caponata

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Ingredients

Adjust Servings:
1 stalk celery & leaves, washed and chopped
1 small onion, chopped
1 eggplant, cubed (approx. 2cm x 2cm)
2 ripe roma tomatoes, seeded & diced
4 large green olives, pitted & roughly chopped
2 tablespoons capers packed in salt, rinsed & drained
1/3 cup basil leaves, roughly shredded
1/3 cup red wine vinegar
2 tablespoons raw sugar
5 g dark chocolate, good quality
sea salt, to taste
fresh ground black pepper, to taste
extra virgin olive oil, to taste

Nutritional information

75.4
Calories
9 g
Calories From Fat
1.1 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
13 mg
Sodium
16.9 g
Carbs
5.2 g
Dietary Fiber
10.8 g
Sugars
2 g
Protein
207g
Serving Size

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Maggie Beers Caponata

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    Cuisine:

    I was going to post this recipe myself, now that I have found it already here I will rate it instead. This Maggie Beer recipe is spot on - just the right amount of sweet and sour. All my dinner guests loved it. I can see it will be a hit as "nibbles" at barbies over Summer

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Maggie Beer’s Caponata, Maggie is a well known Australian cook based in the Barossa This recipe is notable for the inclusion of chocolate , I was going to post this recipe myself, now that I have found it already here I will rate it instead This Maggie Beer recipe is spot on – just the right amount of sweet and sour All my dinner guests loved it I can see it will be a hit as nibbles at barbies over Summer, Maggie is a well known Australian cook based in the Barossa This recipe is notable for the inclusion of chocolate


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    Steps

    1
    Done

    Saut the Onion and Celery in a Frying Pan With a Splash of Olive Oil Until the Onion Colours a Little and the Celery Retains a Crunchy Firmness.

    2
    Done

    Add the Sugar and Mix Well to Combine, Deglaze With the Vinegar and Continue to Cook Until a Little Syrupy. Remove from the Pan and Set Aside.

    3
    Done

    Add a Good Splash of Extra Virgin Olive Oil (evoo) to the Pan, and Fry Off the Eggplant (you May Need to Do This in Batches If Your Pan Isnt Big Enough) Adding a Little More Oil If Needed and a Little Salt.

    4
    Done

    When the Eggplant Is Almost Cooked All the Way Through With a Rich Golden Colour, Add the Diced Tomatoes. Reduce the Heat and Continue to Cook Until the Tomato Has Softened a Little.

    5
    Done

    Add the Onion and Celery Mixture Along With All the Liquid Back Into the Pan With the Eggplant. Mix Well and Then Add the Olives, Capers, Sea Salt and Freshly Ground Black Pepper.

    6
    Done

    While the Mixture Is Still Warm, Add the Chocolate So That It Melts and Stir in Gently. Then Add the Basil and Adjust the Seasoning If Necessary.

    7
    Done

    Serve!

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    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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