INGREDIENTS

• 1x Vannella Burrata 110g
• 1 x brown onion, cut into 2cm dice
• 2 x celery stalks, cut into 2cm dice
• 5 x medium cloves of garlic, chopped finely
• 2 x eggplants, diced
• 3 x tablespoons of Lilliput capers (any other capers in vinegar will be fine, if they're bigger than Lilliput put a bit less)
• 1 x 400g can crushed tomato
• 1 x bunch basil, leaves picked and chopped
• 1 x tablespoon white miso
• 1 x packet pre-mixed Italian Herbs
• Extra Virgin Olive Oil
• Salt, red wine vinegar, sugar and pepper to taste



METHOD

1. Once you've cut the eggplant, toss with salt and leave in a colander in the sink for 15 minutes to drain some of the bitter juices.
2. Heat 3cm of olive oil in a pot until it begins to smoke, then fry eggplant in batches until it's coloured and soft. Transfer to a baking tray lined with a couple of layers of kitchen paper to drain the excess oil.
3. Clean the pot and add another 1cm of olive oil, fry the onion and garlic until soft and translucent roughly 6 or 7 minutes, add the celery and cook for another 5 minutes.
4. Add the eggplant back to the pot, along with capers, tomato, basil and miso. Taste the mixture and adjust the seasoning with salt, vinegar, sugar and pepper. You're aiming for a balance of salty, sweet and sour, with a nice umami kick from the miso.
5. Allow to cook for another 10 minutes for the flavours to combine, then adjust the seasoning one last time.
6. To plate the dish, put two big spoons on the caponata in a bowl, make sure you use some of the beautifully flavoured oil that has risen to the top. Place the Vannella Burrata on top, drizzle with good quality Extra Virgin Olive Oil and season the cheese with flakey sea salt and some freshly cracked pepper. Lastly give it a good sprinkle of the Italian herbs.
7. Eat with some good quality bread! Enjoy.



TIPS

Leftover caponata is great served on toast, with steak, fish or even tossed through your favourite pasta




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CHECK OUT OUR HANDCRAFTED BURRATA THAT WAS USED IN THIS RECIPE



BURRATA