Caponata Sicilia, Feta marinated and baby potatoes
A classic dish from Sicilian cuisine with southern flavours. Capers with green olives and aubergine combine beautifully. They are paired with delicate feta marinated in oregano and baby potatoes.
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Ingredients
Portions:
4
200 g
baby potatoes, halved
100 g
aubergine, diced
50 g
cherry tomatoes, halved
40 g
feta cheese, cubed
For the caponata:
30 g
onion, finely chopped
20 g
celery, diced
2 tbsp
Casa olive oil
2 tbsp
tomato coulis
10 g
capers
20 g
green olives, pitted
10 g
olive taggiasche, pitted
20 g
white grapes, halved
10 g
pine nuts, toasted
1 tbsp
white wine vinegar
ground white pepper to taste
1 bunch
fresh basil, chopped
For the marinated feta:
1 tbsp
Casa olive oil
1 tsp
dried oregano
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (390°F). Toss the baby potatoes with 1 tbsp of Casa olive oil and roast them for 20 minutes until golden and tender.
- While the potatoes are roasting, heat 1 tbsp of Casa olive oil in a pan over medium heat. Add the chopped onion and diced celery, sauté until softened, about 3 minutes.
- Add the diced aubergine, halved cherry tomatoes, capers, green olives, and olive taggiasche to the pan. Cook for another 5 minutes until the aubergine is tender.
- Add the tomato coulis, white grapes, toasted pine nuts, and white wine vinegar to the pan. Stir well and cook for an additional 5 minutes. Season with ground white pepper to taste and stir in the chopped fresh basil.
- In a small bowl, combine the cubed feta cheese, 1 tbsp of Casa olive oil, and 1 tsp of dried oregano. Let it marinate while the caponata cooks.
- To serve, place the roasted baby potatoes on a plate, top with the caponata, and garnish with the marinated feta cheese.