the Breville Test Kitchen

Caponata

Name: Caponata
Cook time: 1200 s
Total time: 2700 s
Yield: Serves 4
Ingredients: 650 g eggplants - cut into large pieces; ⅓ cup (80 ml) olive oil - divided; 1 tsp coarse salt - divided; 1 onion - peeled and halved; 2 red capsicums - halved and seeds removed; 2 celery stalks - trimmed; 4 cloves garlic - peeled; 400 g can crushed tomatoes; 2 tbsp drained baby capers; 3 tbsp sliced black olives; 3 tbsp dried currants; Extra-virgin olive oil - to serve; Freshly ground black pepper - to season; 2 tbsp chopped flat-leaf parsley

Super versatile, this sun-kissed Sicilian veggie dish is an appetiser, bruschetta topping, pasta sauce and so much more. The Breville Food Processor effortlessly dices the mix of Mediterranean vegetables for a silky braise of vibrant flavours. Crazy-simple, bonkers-delicious and even better the next day.

45 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

650 g eggplants
cut into large pieces
⅓ cup (80 ml) olive oil
divided
1 tsp coarse salt
divided
1 onion
peeled and halved
2 red capsicums
halved and seeds removed
2 celery stalks
trimmed
4 cloves garlic
peeled
400 g can crushed tomatoes
2 tbsp drained baby capers
3 tbsp sliced black olives
3 tbsp dried currants
Extra-virgin olive oil
to serve
Freshly ground black pepper
to season
2 tbsp chopped flat-leaf parsley

Instructions

1To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 220°C, for 30 minutes and press Start. Meanwhile, continue to the next step.
2Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice half the eggplant. Transfer to a large bowl and repeat with the remaining eggplant. Add ¼ cup (60ml) olive oil and ½ teaspoon salt to the eggplant and toss to combine. Place in a roasting pan.
Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.
3Once preheated, place the eggplant in the oven and cook for 30 minutes, or until golden brown and tender. Meanwhile, continue to the next step.
4Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the onion, capsicums and celery. Remove and set aside.
Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
5Carefully assemble the processor with the grey spindle and green S-blade in the bowl and chop the garlic, scraping down the side occasionally.
6Place a large saucepan over medium-high heat, when hot add the remaining 4 teaspoons oil, diced vegetables and garlic and cook, stirring for 8 minutes, or until softened. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 3 minutes, or until reduced slightly. Add the capers, olives and currants and stir to combine. Add the eggplant to the sauce and stir to coat. Add the remaining ½ teaspoon salt and stir.
7Drizzle with extra-virgin olive oil, sprinkle with pepper and parsley and serve.

Caponata

45 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

650 g eggplants
cut into large pieces
⅓ cup (80 ml) olive oil
divided
1 tsp coarse salt
divided
1 onion
peeled and halved
2 red capsicums
halved and seeds removed
2 celery stalks
trimmed
4 cloves garlic
peeled
400 g can crushed tomatoes
2 tbsp drained baby capers
3 tbsp sliced black olives
3 tbsp dried currants
Extra-virgin olive oil
to serve
Freshly ground black pepper
to season
2 tbsp chopped flat-leaf parsley

Instructions

1To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 220°C, for 30 minutes and press Start. Meanwhile, continue to the next step.

2Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice half the eggplant. Transfer to a large bowl and repeat with the remaining eggplant. Add ¼ cup (60ml) olive oil and ½ teaspoon salt to the eggplant and toss to combine. Place in a roasting pan.

Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.

3Once preheated, place the eggplant in the oven and cook for 30 minutes, or until golden brown and tender. Meanwhile, continue to the next step.

4Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the onion, capsicums and celery. Remove and set aside.

Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.

5Carefully assemble the processor with the grey spindle and green S-blade in the bowl and chop the garlic, scraping down the side occasionally.

6Place a large saucepan over medium-high heat, when hot add the remaining 4 teaspoons oil, diced vegetables and garlic and cook, stirring for 8 minutes, or until softened. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 3 minutes, or until reduced slightly. Add the capers, olives and currants and stir to combine. Add the eggplant to the sauce and stir to coat. Add the remaining ½ teaspoon salt and stir.

7Drizzle with extra-virgin olive oil, sprinkle with pepper and parsley and serve.