
Caponata & marinated burrata

Ingredients
- 2 aubergine, cubed and salted for 20min
- 2 Spanish onions cut in cubes
- 2 Spanish onions cut in cubes
- 1 stick of celery
- 1/2 tablespoon of garlic purée
- 1/4 teaspoon oregano
- 1 twig of thyme
- 2 tablespoons of drained capers
- 3 tablespoons of pitted green olives
- 1 bunch of basil roughly chopped
- 1 bunch of flat-leaf parsley
- 1/2 cup of cooking red wine
- 1/4cup of white wine vinegar
- 3 tablespoons of brown sugar
- 5 plum tomatoes, chopped
- 2 tablespoons of sun-dried tomatoes
- 1 tablespoon of toasted pine nuts
- 1 tablespoon of tomato purée
- 1/2 cup pomace olive oil
- Salt and pepper to taste
Method
On a thick based medium size pot, add the oil and heat to medium to high.
Add the aubergines and fry them off to golden colour on all sides.
Set aside on a kitchen cloth to absolve excess oil.
On the same pot remove the oil, then add onions , celery and brown them for 5mins then add the red wine, vinegar, garlic, thyme , oregano and sugar.
Cook down until the liquids are reduced to half (1/2)
Add tomato purée, reduce heat to low, cook for 5mins then add , chopped tomatoes, capers olives, pine nuts, sun-dried tomatoes and cooked aubergines.
Cook on low heat stirring gently for 5mins. Set aside to cool down for 30mins before adding the chopped herbs.
Burrata
Marinate 1 zest of lemon, 1 tablespoon extra virgin olive oil, 1/4 teaspoon toasted fennel seeds 1/4 teaspoon dry oregano 1 clove of roast garlic 4 leaves of fresh basil, sliced.
Sea salt and fresh black pepper to taste.
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