Ingredients

Method

• 4 T olive oil
• 1 red onion, finely chopped
• 2 x 3 cm brinjals, chopped into pieces
• 2 tomatoes, chopped
• 1 celery, finely chopped
• 2 garlic cloves, minced
• 2 T capers
• 12 pitted green olives, chopped
• 3 T sultanas
• ¼ cup red wine vinegar
• 3 T fresh parsley, chopped
• 2 T fresh mint, chopped
• ½ t red pepper flakes
• 2 T pine nuts, toasted
• salt, to taste
• 500 g Woolworths frozen puff pastry
• 1 free-range egg, beaten

Method

Ingredients

1. Heat 1 T oil in a pan. Add the onion and fry over a gentle heat until golden brown. Remove from the pan and add the remaining olive oil.

2. Cook the brinjals over a medium heat until golden brown. Add the tomatoes, celery and garlic and simmer for 5 minutes.

3. Add the cooked onions, capers, olives, sultanas, vinegar, herbs, pepper flakes and pine nuts. Season and allow to cool.

4. Preheat the oven to 200°C. Unroll the pastry on a lightly floured surface and cut out 2 large circles – as big as possible. Place the one circle on a baking tray.

5. Fill with the caponata and place the other pastry circle on top. Crimp the edges with a fork. Cut out shapes from any remaining pastry and place on top of the tart. Brush with the egg and bake for 40 minutes or until golden brown and puffed.

Cook’s note: Keep the pastry in the fridge until required; keeping it cold will help it puff up in the oven.

Find more Christmas recipes

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana and Terry Donnelly