Caponata, a famous dish from Sicily, is bursting with rich flavours and can be used as a warm side dish or cold antipasto. This variation - with its combination of sweet, sour and salty flavours - is a perfect pairing with lamb. Or try substituting the lamb and eggs for mozzarella and croutons for a vegetarian option.
for the caponata:
Heat 100ml oil in a large frying pan over medium-high heat.
Add eggplant in batches and stir occasionally until golden all over (6-7 minutes) and then transfer to a plate with a slotted spoon. Add remaining oil to a medium pot, with onion, celery, garlic, chilli and pine nuts and cook until very tender (8-10 minutes). Stir occasionally.
Add cinnamon and cocoa and cook for a further 2 minutes, then add tomato, sugar, vinegar, currants 250ml water and simmer until reduced by half (3-4 minutes). Return eggplant to pan and simmer until tender and mixture has reduced to a thick sauce.
Remove from the heat and stir in the capers. Season to taste with salt and pepper and cool to room temperature.
for the lamb:
Heat a barbecue or char-grill pan to medium-high heat.
Season lamb with salt, pepper and olive oil. Grill lamb, turning occasionally, until cooked to your liking (3-4 mins for medium-rare).
Transfer to a plate and rest (5 mins).
Serve the caponata, eggs and lamb on plate with fresh basil and mint.
12 Fresh Meats lamb cutlets
for the caponata:
1/2 cup Olivo extra virgin olive oil
2 eggplants (about 800 grams), diced into 1/2 inch cubes
1 Red Onion diced
1 celery stalk diced
2 Garlic Cloves finely chopped
1/2 teaspoon Farro chilli flakes
3 tablespoons pine nuts
1 teaspoon cinnamon
1 teaspoon Trade Aid cocoa powder
1 tin Metelliana crushed tomatoes
2 tablespoons Essente caster sugar
50 millilitres Giusti Gold Label balsamic vinegar
3 tablespoons Currants
3 tablespoons Capers
6-8 boiled eggs (place eggs into boiling water and cook for 9 minutes then cool in cold water)
Fresh mint leaves
Olivo extra virgin olive oil