Tomato, eggplant and olive caponata

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


3 firm tomatoes

5 bulb spring onions (scallions), trimmed but not peeled

3 slender eggplants (aubergines), cut lengthways into 5 mm (¼ inch) thick slices

2 red capsicums (peppers), quartered

50 g (1¾ oz/⅓ cup) pitted kalamata olives

1 tablespoon toasted pine nuts

3 tablespoons torn mint leaves

3 tablespoons olive oil

3 teaspoons white wine vinegar

1 teaspoon caster (superfine) sugar

1 garlic clove, crushed


1. Heat the grill (broiler) to high and line the grill tray with foil. Sit the whole tomatoes and onions on the rack of the grill tray and cook for about 10 minutes, turning often, until the tomato skins are charred in patches all over and start to split.

2. Remove the tomatoes from the heat and put the eggplant and capsicum on the rack, skin-side-up. Grill for about 8 minutes, or until well browned, turning the eggplant halfway through cooking. Remove all the vegetables from the grill and put the capsicum in a plastic bag to sweat.

3. Peel the tomatoes, cut them into 2 cm (¾ inch) chunks and place in a colander to drain. Cut the eggplant into thick strips and put them in a bowl. When the capsicum is cool enough to handle, peel off the skin, then cut the flesh into strips. Halve the onions from top to bottom, then give them a light squeeze so that the centre pops out. Add the capsicum and onion to the eggplant along with the olives, pine nuts and mint and gently stir together.

4. Put the oil, vinegar, sugar and garlic in a small screw-top jar and shake well to combine. Season liberally with salt and black pepper and drizzle over the grilled vegetables. Add the drained tomato and toss lightly. Serve at room temperature.