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CAPONATA WITH OCTOPUS

Yields4 Servings

 2 medium auberg
 600 – 800g octopus – cooked
 2 celery stalks, chopped
 100 g green olives, stoned and halved
 1 tbsp capers, rinsed
 1 tbsp pine nuts
 1 tbsp sultanas – soaked in warm water for 10 minutes and drained
 1 cup tomato passata
 ½ cup white wine vinegar
 2 tsps sugar
 Fresh basil leaves
 1 onion chopped
 Olive oil
 Salt and pepper or chilli
 Chopped blanched almonds to garnish
1

Wash, trim and dice the aubergines. Put in cold salted water for at least 1 hour. Rinse, pat dry and fry in hot oil, then drain on kitchen paper. Heat some olive oil in a pan and fry the celery and onion until soft. Add the tomato sauce, the basil, the olives, the capers the pine nuts and sultanas. Season with salt and pepper and cook for 10 minutes on a low flame. Pour in the vinegar and sugar, mix, and let the vinegar evaporate, Add the aubergines and chopped octopus. Stir for a couple of minutes and remove from heat.

2

Serve cold with a sprinkling of chopped almonds.

Nutrition Facts

Servings 0