• Nikki Wagner

Caponata(-ish)


INGREDIENTS:

Olive oil Large onion, chopped 3 cloves garlic, minced 1 eggplant, chopped 1 zucchini, chopped 1 red capsicum/bell pepper, chopped 2 jalapenos, diced 500g beef mince 400-500g tomates, Salt and pepper to taste 1 tablespoon balsamic vinegar 1 handful basil, chopped 1 large handful shredded greens (kale, silverbeet, spinach, etc.) Juice of 1-2 lemons

METHOD:

Heat olive oil in a heavy-bottom pot, then add onion and cook on medium heat until golden and sweet, add eggplant, garlic, zucchini, capsicum, and jalapenos to the pot. Cook for a few minutes, then add beef and cook until it is browned.

Add seasoning, tomatoes, lemon juice, vinegar, basil and greens to the pot and bring to a boil.

Reduce heat to simmer and cook down for about an hour (lid off). Taste and adjust seasoning.

I serve this over zucchini noodles or on zucchini boats topped with sharp cheese (my eldest daughter just eats it by the bowlful).

Enjoy - N x


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