Late-Summer Caponata

Ingredients:
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

Method:
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