Caponatina
You can eat this bruschetta style on toast points or topped over pasta. Will keep up to two weeks in the refrigerator.
Ingredients
- 4 medium eggplants peeled and diced
- 4 onions sliced
- 1 1/2 cups Fengari Green Label
- 12 green olives
- capers
- 12 large black olives pitted and diced
- 1 tablespoon of pine nuts
- 1/2 cup wine vinegar
- 1/4 cup sugar
- Salt and Pepper
- 1/2 cup tomato sauce
- 4 stalks celery diced
Instructions
Fry eggplant in 1 cup olive oil until browned. Remove from skillet.Add onions, browning gently over medium heat in another 1/2 cup olive oil.
Add tomato sauce and celery and cook until tender.
Add capers, olives and pine nuts, and the fried eggplant.
Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture.
Salt and pepper to taste.
Allow to simmer until flavors mix.
Roasted onion, capsicum & sundried olive oil salad
Ingredients (serves 8)
- 6 small red onions, each cut into 6 wedges
- 2 tbs Great Southern Gold Lemon Infused
- 200g sundried black olives (see note)
- 2 roasted red capsicums, thinly sliced
- 100g kefalograviera cheese (see note), shaved with a peeler
- 3 cups (about 1 bunch) watercress sprigs
Citrus dressing
- 1 tsp finely grated lemon rind
- 1 tsp finely grated orange rind
- 2 tbs orange juice
- 1/4 cup (60ml) South Premium Smooth Blend
Instructions
Preheat the oven to 175°C. Line a baking tray with baking paper.Spread the onion wedges on the tray, season and toss with the oil.
Roast for 25 minutes or until slightly caramelised,stirring halfway through cooking time.
For the dressing, whisk all the ingredients in a large bowl.
Add the roasted onions, sundried olives, roast capsicum slices and kefalograviera, and toss to combine.
Gently toss through the watercress sprigs and serve.
Notes & tips
Kefalograviera (a hard sheep's milk cheese), and sundried olives are available from delis. Substitute pecorino if kefalograviera is unavailable.