Caponata

Ingredients

Filling
• 1 Celery stalk
• 2 eggplants
• 2 red peppers
• 1 yellow pepper
• 2 onions
• 4 tomatoes
• 100ml red wine vinegar
• 2 tblsp sugar
• 1 tsp brown sugar
• 1 tblsp baby capers
• 3 anchovy fillets
• ¼ cup pinenuts
• ¼ cup olives
• 1 tblsp orange zest
• Parsley and basil to taste
• 100ml oil

Pastry
• 125g butter
• 1 ¼ cups flour
• 2 tblsp ice water

Method

• Chop all the vegetables into 1 cm dice.
• Peel and deseed tomatoes before chopping.
• Pour oil into large frypan, when oil hot melt anchovy fillets until they disappear into the oil.
• Add the peppers and fry them for five minutes.
• Add eggplant, fry 15 minutes, stirring often. Add tomatoes and onions and cook for a further 10 minutes.
• Mix the sugars, desalted capers and vinegar and pour over the vegetables. Cook for another couple of minutes.

• In a food processor, process the butter and flour until it resembles cornmeal. Add 2 tblsp iced water.
• Mix until forms a ball, remove and wrap in cling film and refrigerate for 1 hour.
• Roll out the pastry and cut small rounds to fit mini muffin tray. Prick well with a fork and cook at 190° for 12 minutes.