Sweet and sour eggplant caponata is the perfect foil to the fatty delicious lamb rack at Easter!
The perfect side to accompany any roast meat.
1 Eggplant (medium dice)
1lb Mixed Bell Peppers (sliced)
2 Ribs Celery (medium dice)
1 Yellow Onion (medium dice)
1lb Medley Tomatoes (halved)
3 Cloves Fresh Garlic (minced)
1/4 Cup Olive Oil
8-10 Green Almond Stuffed Olives (sliced)
1/2 Bunch Flat Leaf Parsley (rough chopped)
1 Tbsp Capers (drained and rinsed)
1/4 Cup Sour Cherry Mignonette
1 Tbsp Sugar
Squeeze of fresh lemon juice
Salt and Pepper (to taste)
Preheat a large saute pan on high and add 1/4 oil
Start by sauteing all the veggies (except olives and herbs) on high heat for 3-4min, stirring often. The veggies should start to brown and soften.
Add the sugar and stir in, deglaze with mignonette and turn the heat down to medium. Cook down until tender and not too saucy.
Stir in sliced olives, olive oil, flat leaf parsley and capers. Adjust seasoning if needed. Serve and enjoy!
You can swap the Sour cherry mignonette for red wine vinegar.