Caponata with burrata & sage pangrattato
4
35 minutes
This Sicilian caponata by Polly at Pickled Plates is packed with golden fried aubergine, tender courgette and a rich, tangy tomato base. It’s a flavour loaded aubergine recipe that shines with Mellow Yellow rapeseed oil, finished with creamy burrata and a crunchy sage pangrattato. Rustic, vibrant and even better the next day, it’s an easy caponata you’ll make on repeat.
Method
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1
Fry the aubergine & courgette in 2 tbsp Mellow Yellow oil until golden and lightly crisp, then remove. Be sure to get the oil really hot first!
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2
Add the remaining oil, onion, celery & garlic and cook for 8 mins until softened.
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3
Add the oregano & red wine vinegar & simmer until reduced by half.
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4
Add the tomatoes, olives, sultanas & sugar. Simmer for 10 mins, then cool.
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5
For the pangrattato, fry the sage leaves in the oil until crisp. Add the panko breadcrumbs & pine nuts and toast until golden. Season and cool.
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6
Spoon the caponata onto a plate, tear over the creamy burrata, drizzle with Mellow Yellow, then sprinkle over the pangrattato and tuck in!
Ingredients
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3 tbsp Mellow Yellow cold pressed rapeseed oil
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1 aubergine, diced
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1 courgette, sliced
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4 garlic cloves, sliced
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½ red onion, diced
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2 celery sticks, sliced
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1 tsp dried oregano
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50ml red wine vinegar
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400g tinned tomatoes
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70g Kalamata olives
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2 tbsp sultanas
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1 tsp caster sugar
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1 large burrata
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For the pangrattato:
1.5 tbsp Mellow Yellow rapeseed oil
1 handful sage leaves
2 tbsp panko breadcrumbs
2 tbsp pine nuts
