Caponata Recipe Jamie Oliver

In this Caponata recipe Jamie Oliver, you will learn great insights to make the best of this awesome dish. It is a fantastic dish of southern Italy origin that is taken along with warm vegetables or cold antipasto.

The key ingredients for this dish are aubergines, vinegar, and tomatoes. Always select quality aubergines that have few seeds,

Below, therefore, is my simple copycat Jamie Oliver caponata recipe that is easy and fast to prepare;

Caponata Recipe Jamie Oliver

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Italian

Servings 4 people

Contents

• Ingredients  
• Instructions 
• Instructions
• Nutrition Information

Ingredients

  

Produce

• 15 g/ ½ bunch fresh parsley flat leaf
• Large Aubergines
• 2 garlic cloves
• 1 tsp. dry oregano
• 1 small onion red one
• 5 large ripe tomatoes

Condiments

• 2 tablespoon salted capers
• A handful of green olives
• Oils and Vinegar
• 1 tablespoon olive oil
• 2 tablespoons best quality herb vinegar

Nut and seeds

• 2 tablespoons almonds optional

Instructions

 

• Instructions
• Cut the aubergine into large pieces. Peel and chop the onion in small sizes, slice the garlic, pick the parsley leaves, and chop the stalks.
• Rinse the capers, soak them, and drain, then remove the olive stones. Chop the tomatoes roughly. If you have almonds, toast them until light brown in an oven or under a hot grill.
• Set a large pan on the stove and add olive oil. Add in the aubergine and oregano and season with salt; toss constantly to evenly coat the aubergine with oil. Cook on high heat for 5 minutes while tossing every now and then. Cook the aubergine in batches if they are more than the size of your pan.
• Once the aubergines are nicely golden on all sides, add the onions, then garlic chopped parsley stalks, and cook for a few more minutes. Add more oil if the food gets too dry.
• Add your drained capers and olives, then drizzle the herb vinegar over the caponata. Once all the vinegar evaporates, add the tomatoes and cook on simmer until tender, usually about 15 minutes.
• Taste the caponata and adjust the seasoning as desired. You can add salt, black pepper, or even more vinegar
• Drizzle some olive oil and serve garnished with almonds and chopped parsley
•  Tip: Avoid cutting very small aubergine, or they’ll absorb excessive oil and become too heavy and not turn out creamy and flavorful

Keyword Caponata Recipe, Caponata Recipe Jamie Oliver

Ingredients for Caponata Recipe Jamie Oliver

Produce

• 15g/ ½ bunch fresh parsley (flat leaf)
• Large Aubergines
• 2 garlic cloves
• 1 tsp. dry oregano
• 1 small onion (red one)
• 5 large ripe tomatoes

Condiments

• 2 tablespoon salted capers
• A handful of green olives

Oils and Vinegar

• 1 tablespoon olive oil
• 2 tablespoons best quality herb vinegar

Nut and seeds

• 2 tablespoons almonds (optional)

Preparation for Caponata Recipe Jamie Oliver

Prep time: 20 minutes

Cook time: 30 minutes

Wait time: 50 minutes

Course: Appetizer

Cuisine: Italian

Yield: 4 servings

Instructions

1. Cut the aubergine into large pieces. Peel and chop the onion in small sizes, slice the garlic, pick the parsley leaves, and chop the stalks.
2. Rinse the capers, soak them, and drain, then remove the olive stones. Chop the tomatoes roughly. If you have almonds, toast them until light brown in an oven or under a hot grill.
3. Set a large pan on the stove and add olive oil. Add in the aubergine and oregano and season with salt; toss constantly to evenly coat the aubergine with oil. Cook on high heat for 5 minutes while tossing every now and then. Cook the aubergine in batches if they are more than the size of your pan.
4. Once the aubergines are nicely golden on all sides, add the onions, then garlic chopped parsley stalks, and cook for a few more minutes. Add more oil if the food gets too dry.
5. Add your drained capers and olives, then drizzle the herb vinegar over the caponata. Once all the vinegar evaporates, add the tomatoes and cook on simmer until tender, usually about 15 minutes.
6. Taste the caponata and adjust the seasoning as desired. You can add salt, black pepper, or even more vinegar
7. Drizzle some olive oil and serve garnished with almonds and chopped parsley
8. Tip: Avoid cutting very small aubergine, or they’ll absorb excessive oil and become too heavy and not turn out creamy and flavorful

Nutrition Information

• Calories:
• Fat: 14.6g
• Saturates: 2 g
• Sugars: 7.2g
• Protein: 4.1g
• Carbs: 9.1g

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