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Eggplant Caponata:

  • Olive oil 100.0 ml
  • Eggplant 800.0 g
  • Pine nuts 100.0 g
  • Onion, brunoise 250.0 g
  • Celery, diced 200.0 g
  • Capsicum, yellow 200.0 g
  • Olives, green 150.0 g
  • Capers 50.0 g
  • Sundried tomato pesto 30.0 g
  • Parsley chopped 80.0 g
  • Black pepper 20.0 g
  1. Eggplant Caponata:

    • Sauté pine nuts in halve the olive oil until golden brown, place on kitchen towel to remove excess oil. In the same oil start by frying off the onions, eggplant and capsicum until golden brown.
    • After few minutes add the olives, celery and capers. Only cook until soft.
    • Add in sundried tomato pesto and cook for 1 minute to release flavours, then add Knorr Professional Italian Tomato Base and cook for 5 minutes to allow flavours to come together.
    • Season with black pepper and garnish with pine nuts.
    • Serve with ravioli’s or bruschetta.
  2. Chefs Tip:

    • For the eggplant, I prefer using small eggplants such as Italian, Graffiti, or Japanese because they tend to have less seeds than your average Globe eggplant.