Lemon caponata

Serves 4-6 Preparation time 20 minutes Cooking time 25 minutes

There are several versions of caponata, an Italian side dish served cold or at room temperature with grilled fish or meat, or on a mezze platter with bread.

You need

• ¾ cup (180ml) olive oil • 2 medium-sized eggplants,

cut into 1cm cubes • 2 medium-sized greenpeppers, chopped

into 1cm pieces • 1 onion, chopped finely • 2 cups (500ml) fresh tomato, chopped

into 1cm cubes • ½ cup (125ml) golden sultanas • salt and black pepper to taste • 1-2 tablespoons (15-30ml) honey • juice and grated zest of 1 lemon • ¼ cup (60ml) pine nuts

This is how

Heat the olive oil in a pan and fry the eggplant for 10 minutes or until golden brown. Transfer to a dish using a slotted spoon, reserving the pan juices. Add the rest of the oil, peppers and onion to the pan and sauté until soft. Add the chopped tomato and stir for 5 minutes. (I like the tomato to remain fairly “raw” for a fresher flavour).

Return the fried eggplant to the pan along with the sultanas, and stir until the mixture is warmed through. Season with salt, pepper, honey, lemon juice and zest. Scatter pine nuts over and serve warm or at room temperature with pita bread.