Artichoke & olive dip
Create a laid-back Italian meal for friends with this delicious dip, breadsticks, olives and cured meats
Easy caponata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 large onionfinely chopped
- 2 celerysticks, finely chopped
- 1 red pepperpeeled and chopped
- 1 yellow pepperpeeled and chopped
- 5 garlic cloves- 4 sliced and 1 halved, to serve
- 5 tbsp olive oilplus extra to serve
- 100g chargrilled auberginesfrom a jar, pot or deli counter, drained if in oil and roughly chopped
- 400g can chopped tomatoes
- 1 tbsp small capers
- handful green oliveschopped
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- large baguettethickly sliced and toasted, to serve
Nutrition: per serving
- kcal149
- fat12g
- saturates2g
- carbs9g
- sugars7g
- fibre3g
- protein2g
- salt0.68glow
Method
step 1
Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.
