Ingredients
Caponata
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Red capsicums 2 x
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Yellow capsicums 2 x
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Eggplants 2 x
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Olive oil 4 tbsp
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Salt and Pepper
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Celery Sticks 2 x
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Red Onion 1 x
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Cherry Tomatoes 250 g
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Vinegar 4 tbsp
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Sugar 1 tbsp
Before serving
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Pine nuts 40 g
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ciabbatta's 10 x
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burrata's 3 x
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Basil Leaves 15 g
Preparation
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Caponata
- Roast the capsicums in the oven until their skin blackens and leave to cool.
- Remove the skin and seeds and cut in pieces.
- Cut the capsicums lengthwise in half and slice. Fry in olive oil until brown and tender and season with salt and pepper.
- Slice the onion in rings and add to the eggplant.
- Clean the celery sticks and slice. Half the cherry tomatoes. Add to the eggplant with the capsicums.
- Add the vinegar and the sugar, season to taste.
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Before serving
- Toast the pine nuts.
- Slice the ciabatta's open and fill with caponata and burrata.
- Garnish with toasted pine nuts and basil leaves and freshly ground black pepper.
