Breville Test Kitchen
Caponata
Super versatile, this sun-kissed Sicilian veggie dish is an appetizer, 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 flavors. Crazy-simple, bonkers-delicious and even better the next day.
45 mins total time
20 mins active time
Easy
Serves 4
Ingredients
Measurements:
1½ lb eggplantscut into large pieces
⅓ cup (2⅔ fl oz) olive oildivided
1 tsp kosher saltdivided
1 onionpeeled and halved
2 red bell peppershalved and seeds removed
2 celery stalkstrimmed
4 clove garlicpeeled
14½ oz can crushed tomatoes
2 tbsp drained capers
3 tbsp sliced black olives
3 tbsp dried currants
Extra-virgin olive oilto serve
Freshly ground black pepperto 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, 425°F, for 30 minutes and press Start. Meanwhile, continue to the next step.Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
- 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 (2 fl oz) 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, bell peppers 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.
