Australia 
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!
