Green tomato caponata bruschetta
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Ingredients
Green tomato caponata
- 2 large aubergines , diced
- 1 shallot , halved and finely sliced
- 1 celery stick , finely sliced
- 2 garlic cloves , finely sliced
- 1 bunch of oregano, small, leaves picked
- 5 green tomatoes , roughly chopped (one red tomato made it in the pot too)
- 2 tbsp of capers
- 2 tbsp of red wine vinegar
- 1 tsp tomato purée
- 100ml of olive oil
- salt
- pepper
- 1 tbsp of chopped parsley , to garnish
Bruschetta
- stale sourdough, half a loaf, thinly sliced
- oil
Method
1
First take a saucepan, place it on the hob over a medium heat and add the olive oil. Once it has warmed up, add the diced aubergine and stir before dropping the heat a touch. Cover and leave the aubergine to cook for 10–15 minutes, checking to stir every now and then, in case it catches, until it becomes soft
2
Remove the aubergine with a slotted spoon (there should be some oil left in the pan) and put it briefly to one side in a bowl. Add the sliced shallot and celery and again stir through and cover, leaving to cook for 10 minutes
3
Take the lid off and add the garlic and oregano. Stir, cooking off for a minute or so, then add the tomato and the vinegar. Cook off for another 10 minutes before adding the aubergine back to the pan, along with the purée and the capers. If the mix begins to look a bit dry, add a touch more oil
4
Leave everything to gently simmer for another 15 minutes then take off the heat. Everything should be quite soft and glistening by this point and will do well if cooled on the side and left to steep and thicken for a couple of hours
5
When ready to eat, place a frying pan on the hob and drizzle your slices of sourdough with oil and quickly toast in the pan in batches. Keep the bread warm as you move along
6
To serve, spread the grilled bread onto a platter or wooden board and spoon a generous amount of caponata on each piece. Finish by drizzling with more oil and sprinkling parsley all over the top to messy effect
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Green tomato caponata bruschetta
