Sage Test Kitchen

Caponata

Name: Caponata
Cook time: 1200 s
Total time: 2700 s
Yield: Serves 4
Ingredients: 650 g aubergines; 80 ml olive oil - divided; 1 tsp coarse salt - divided; 1 onion - peeled and halved; 2 red bell peppers - halved and seeds removed; 2 celery stalks - trimmed; 4 cloves garlic - peeled; 411 g can chopped tomatoes; 2 tbsp drained capers; 3 tbsp sliced black olives; 3 tbsp dried currants; Extra-virgin olive oil - to serve; Freshly ground black pepper - to season; 2 tbsp chopped flat-leaf parsley

Super versatile, this sun-kissed Sicilian veggie dish is an appetiser, bruschetta topping, pasta sauce and so much more. The Sage Food Processor effortlessly dices the mix of Mediterranean vegetables for a silky braise of vibrant flavours. Crazy-simple, bonkers-delicious and even better the next day.

the Paradice™ 16

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45 mins total time

20 mins active time

Easy

Serves 4

Ingredients

Measurements:

650 g aubergines
80 ml olive oil
divided
1 tsp coarse salt
divided
1 onion
peeled and halved
2 red bell peppers
halved and seeds removed
2 celery stalks
trimmed
4 cloves garlic
peeled
411 g can chopped tomatoes
2 tbsp drained capers
3 tbsp sliced black olives
3 tbsp dried currants
Extra-virgin olive oil
to serve
Freshly ground black pepper
to season
2 tbsp chopped flat-leaf parsley

Instructions

1
To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 220°C, for 30 minutes and press Start. Meanwhile, continue to the next step.
2
Assemble the processor with the red dicing gearbox, dicing distributor, beige 16mm dicing grid and disc in the bowl. Cut the aubergine in half lengthwise and feed half through the chute to dice. Transfer to a large bowl and repeat with the remaining aubergine. Add ¼ cup (60ml) olive oil and ½ teaspoon salt to the aubergine and toss to combine. Place in a roasting pan.
Tip: Attach the beige 16mm cleaning cap to the large pusher to push through any aubergine caught in the dicing grid.
3
Once preheated, place the aubergine in the oven and cook for 30 minutes, or until golden brown and tender. Meanwhile, continue to the next step.
4
Assemble the processor with the red dicing gearbox, dicing distributor, beige 16mm dicing grid and disc and dice the onion, bell peppers and celery. Remove and set aside.
Tip: Attach the beige 16mm cleaning cap to the large pusher to push through any vegetables caught in the dicing grid.
5
Assemble the processor with the mini bowl, teal spindle and blade in the bowl and chop the garlic, scraping down the side occasionally.
6
Place a large saucepan over medium-high heat, when hot add the remaining 4 teaspoons oil, diced vegetables and garlic and cook, stirring for 8 minutes, or until softened. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 3 minutes, or until reduced slightly. Add the capers, olives and currants and stir to combine. Add the aubergine to the sauce and stir to coat. Add the remaining ½ teaspoon salt and stir.
7
Drizzle with extra-virgin olive oil, sprinkle with pepper and parsley and serve.