This will make a little more than you need. Use extras as a bruschetta topping, in a baked potato, or even with an omelette. Mix in some cooked beans or lentils if you want more protein. This recipe is easily doubled.
2 tbsp olive oil
1 celery stalk, finely chopped
½ red onion, finely chopped
2-3 cloves garlic, finely minced
1 small eggplant/aubergine, diced
10 stoned green olives, halved
2 tbsp raisins
2 tbsp capers in vinegar
2 tsp red wine vinegar or balsamic vinegar
Salt and pepper, to taste
Pinch of muscovado or dark brown sugar
1 x (14 oz) can*, Tetra pack or jar of chopped tomatoes, drained but save liquid OR equivalent whole tomatoes
A handful of cherry/grape tomatoes – optional
1 tbsp fresh oregano or basil – chopped
1. Heat the oil in a large saucepan over a medium heat. Add the celery and sauté for five minutes; add the onion and garlic and sauté a further five minutes. Add the remaining ingredients – except the oregano – and cook for 15 minutes, stirring frequently. Pour in some of the tomato liquid if you feel it needs it, but you want this quite thick for a topping pizza. You could even stir in some ketchup. Stir in the chopped oregano. Taste and adjust the seasoning, perhaps adding more sugar, or pepper.
2. Let the caponata cool for a few minutes before using as a pizza topping. Or serve warm with polenta, bruschetta bread, baked potato or with pasta.