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This robust Mediterranean dish makes a robust partner for meats, fish and cheese. Or you can enjoy is as part of a tapas-tyle feast with plenty of crusty bread.



  • 1.

    In a frying pan, heat the oil and fry the onion and garlic. Add the aubergine, tomatoes, roasted pepper and tomato soup.

  • 2.

    Meanwhile dissolve the sugar in the vinegar and heat slightly then also add to the aubergine and tomato mixture. Add the capers and olives and mix well. Adjust the seasoning as

  • 3.

    Necessary, scatter with shredded Italian parsley leaves, drizzle with olive oil and serve with chunks of warm crusty bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Caponata.


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