Caponata is essentially a tomato based cooked salad. You can prepare copious amounts of this dish and store it in the fridge. Caponata is usually served as a side-dish but you can also use it as a pizza topping.

Very low in calories, this dish is great as part of a calorie controlled diet.

Here is what you need to make enough for a 2 litre bowl
2 tablespoons Olive Oil
2 medium onions
1 medium aubergine, peeled and diced
1 thick celery stick
2 tablespoons tomato paste (kunserva)
2 tins x 400g chopped tomatoes (polpa)
100g green pitted olives
50g capers
1 tablespoon Balsamic Vinegar
Salt & Pepper
1 heaped teaspoon dried Oregano or some fresh leaves chopped
1 teaspoon sugar

Start off by placing about 2 tablespoons of olive oil in a pot. Now add the onions and sizzle until they start letting off their aroma. Next add the aubergines and the celery sticks which needs to be cut roughly the same size as the aubergines that is in small cubes about 1cm.

Once the aubergines start softening, add the tomato paste and the tinned tomatoes. Now fill 1 of the tins of the tomatoes that you have just added with water and add it to the pot.

Add the olives and capers. You could chop these roughly if you prefer. Now, bring the tomato sauce to the boil and add the balsamic vinegar, oregano and the sugar. Season with salt and pepper according to your taste.

Let the Caponata simmer for about 45 minutes until it is thick and the vegetables can be seen through the sauce. This dish can be served warm or straight out of the fridge. Caponata can be stored refrigerated, in a sealed container for a couple of days.

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