Late-Summer Caponata

1 brown onion, diced
2 garlic cloves, roughly chopped
olive oil (for cooking and dressing)
passata (500ml should do it)
2 tbsp tomato paste
bay leaf (if you have any handy)
1/2 tsp fennel seeds
3 small-medium zucchini, sliced
handful of kalamata olives, pitted
punnet of small tomatoes
caramelised balsamic
fresh basil to garnish

1. Sweat off onions and garlic in olive oil
2. Add passata, bay leaf, fennel seeds, kalamata olives + tomato paste, and simmer together for about 5 mins
3. Meanwhile, grill zucchini slices until charred on one side (this step is optional, but I like what it does for the look + dimension of it)
4. Pop the zucchini slices into the pot, along with a punnet of whole tiny tomatoes
5. Stir through caramelised balsamic and fresh basil leaves, season and serve garnished with basil flowers if they’re around. 🌿

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© 2017 Alice Zaslavsky