Red Pepper Caponata with Green Olives



Red Pepper Caponana with Green Olives
Author: Recipe from The Vegetarian Year: 365 Healthy, Seasonal Recipes by Jane Hughes [Modern Books, £20]
Serves: 4
Caponata originated as a Sicilian salad made from cooked aubergine and capers, but the term has come to be used for all sorts of warm or chilled salads made with soft-cooked Mediterannean-style vegetables.
  • 8 red peppers
  • 6 tbsp extra virgin olive oil
  • 175 g pickled onions
  • 175 g green olives
  • Salt and freshly ground black pepper
  • Handful fresh parsley
  1. De-seed the peppers and thinly slice. Warm the olive oil in a pan, add the peppers and mix well so that they are covered in olive oil. Cover the pan and turn the heat to the lowest possible setting. Cook for 20 minutes, stirring occasionally.
  2. Slice away and discard the bases of the onions. Put the onions into a large bowl of boiling water. Leave for three minutes before scooping out with a slotted spoon. The onions should separate easily in to individual ‘leaves’.
  3. Arrange the warm peppers and oil on a serving dish, with the onion pieces and green olives on top. Season generously with salt and pepper. Chop the fresh parsley and sprinkle over the warm caponata before serving.


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