Caponata

• Olive oil
• 3 anchovy fillets
• 2 Graffiti eggplant, cut into 2cm cubes
• 2 red capsicums, chopped
• 1 yellow capsicum, chopped
• 2 red onions, finely sliced
• 4 sticks of celery, cut into 2cm pieces
• 1 can peeled tomatoes, chopped
• 1 cup green olives, pitted
• ½ cup capers, drained
• 2 tbs caster sugar (to taste)
• 2-4 tbs red wine vinegar (to taste)
• ½ cup currants

1. Blanche celery in boiling water for 1 minute, drain and set aside.
2. Fry eggplant until golden, drain and set aside.
3. In a oiled fry pan, sauté onions until they begin to colour. Add the capsicum and celery and cook over medium heat until soft.
4. Add tomatoes and simmer for 5 minutes.
5. Add olives, capers, and sugar and stir well to combine. Taste the mixture. It should have a sweet and sour taste. If its too sweet add vinegar 1tbs at a time until its to your liking.
6. Stir in the eggplant and currants and simmer for a further 10 minutes.
7. Remove from heat, check for seasoning and cool. Refrigerate for 24 hours. Serve as an appetizer with fresh crusty bread as a ‘caponata bruschetta’ or as an accompaniment to meat dishes.