Caponata With Steak

A caponata is a mixed Mediterranean vegetable stew, traditionally starring aubergine. However I came across this one on BBC Good Food using pepper, tomatoes and celery, which were all the ingredients I had at the time and so I decided to give it a go. I served this with homemade courgette and cheddar soda bread to mop up the stew, but you could use pasta or rice instead if you like. Its really yummy and packed full of flavour. The steak is delicious with it, but you could easily swap it for chicken or a white fish fillet, such as cod or haddock. If you are vegetarian, then it can easily be made without meat, just make the caponata more filling by adding some beans or even lentils.

Print Recipe
Caponata With Steak
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Peel and thinly slice the onion.
  2. Peel and finely slice the garlic.
  3. Add both to a lidded frying pan with the olive oil.
  4. Fry over a medium heat for 5 minutes, stirring occasionally.
  5. Half the pepper and remove the seeds. Cut each half in half again and then in to thin strips.
  6. Top and tail the celery, then slice the stalks in to thin pieces.
  7. Shred the basil leaves.
  8. Once the 5 minutes are up, add all the other ingredients straight in to the pan. give everything a stir.
  9. Fill the empty tomato tin with water and add this to the mixture.
  10. Lower the heat right down, cover the pan and leave to gently simmer for 30 minutes. Stir occasionally.
  11. Meanwhile, season the steaks with plenty of black pepper.
  12. With around 10 minutes left to cook on the caponata, heat a griddle pan to high and cook the steaks for 3 minutes on each side.
  13. Once cooked, remove the steaks from the griddle and leave to rest for a couple of minutes before serving.
  14. Once the caponata is ready, divide it between 2 bowls. Place the steaks in the middle and serve it with wedges of home made soda bread to mop up the sauce. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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