Christmas caponata

Treat yourself to David Roccos warm Sicilian side dish of aubergine, garlic, celery and dark chocolate
By David Rocco
Christmas caponata
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes plus resting
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 250 ml extra virgin olive oil
  • 2 garlic cloves, crushed
  • 2 stalks celery, chopped
  • 2 medium aubergines, diced
  • 50 ml red wine vinegar
  • 120 g dark chocolate, grated

Method

1. Heat the extra virgin olive oil in a large frying pan. Gently sauté the garlic and celery. Add the diced aubergine, salt and black pepper.

2. Cook until the aubergine is golden, add the vinegar and allow to reduce. Mix in chocolate and remove from heat and allow to rest for 30 minutes before serving.

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