Ingredients

Method

• For the caponata:
• 4 T olive oil
• 1 large brinjal, cut into 2 cm cubes
• 1 large onion, sliced
• 1 stick celery stick, sliced
• 1 large baby marrow cubed
• 100 g pitted green olives, chopped
• 2 cloves garlic, sliced
• 200 g baby spinach
• 50 g capers
• sea salt and freshly ground black pepper, to taste
• 6 free-range eggs
• 10 g fresh parsley, finely chopped
• 10 g  fresh dill, finely chopped
• 1 t hot English mustard
• 1⁄4 cup  mayonnaise
• sea salt and freshly ground black pepper, to taste
• 1 t ground paprika
• 100 g caper berries, for serving
• crusty bread, for serving

Method

Ingredients

1. To make the caponata, heat the olive oil in a large saucepan. Fry the brinjal over a medium-high heat or until slightly browned and soft. Season and add the remaining ingredients. Fry until soft, checking the seasoning. Set aside.

2. To make the devilled eggs, bring a saucepan of water to the boil and boil the eggs for 10 minutes. Remove from the pan and cool in cold water, then carefully peel the eggs under running water.

3. Place the eggs on a plate and cut in half. Scoop out the egg yolks, keeping the egg whites intact.

4. Place the egg yolks in a bowl with the remaining ingredients and mash to make a paste. Scoop the yolk mixture back into the egg whites and set aside. 5 Spoon the caponata onto a platter and top with the devilled eggs and caperberries. Serve with crusty bread.

Find more Italian recipes here. 

Photographs: Elsa Young
Production: Khanya Mzongwana
Food assistant: Offentse Clive Ndou