Caponata is one of those classic, rustic Italian dishes that is pretty much perfect when served with anything! We suggest trying it in a focaccia sandwich, mixed into a delicious pasta salad, or like we will show you today, with some freshly toasted ciabatta and homemade caramelised onions!
Ingredients (serves 4)
300g Zess Explore Roasted Sicilian Pesto Caponata
1 loaf of Ciabatta
60g Hojiblanca Olives
Handful of fresh Basil
2 Large Red Onions
2tbsp Balsamic Vinegar
2tbsp Olive Oil
2tbsp Brown Sugar
Dairy Free Spread (for the bread)
Start by making your caramelised onions. Add your olive oil to a large frying pan over a low heat. Meanwhile, chop up your onions and then add them to the oil.
Cook the onions over a low heat for around 30 minutes until they are soft. Make sure to prevent them from browning too much by mixing occasionally and adding in a splash of cold water when needed.
Once the onions are done cooking, add in your balsamic vinegar, brown sugar and salt. Let them cook for another 5 minutes.
Whilst the onions are cooking, prep your bread. We recommend toasting your bread in a little olive oil in a pan. Alternatively, you could use your toaster or serve fresh!
Slice your olives and tear your basil, set aside.
Once the onions are done cooking, stir through your Zess Explore Caponata until warmed through and mixed in with the caramelised onions.
Add the olives and top with fresh basil. Spread your dairy free spread onto your bread or toast.
Now it's time to serve up. We love using the toast to dip into the caponata but you can also spread the caponata onto the toast. Tuck in and enjoy this delicious, easy and plant-based lunch!