Name: Poached Egg on a Sicilian Caponata Recipe - Australian Eggs
Total time: 45 min
Yield: 2
Ingredients: 2 onions, diced; 1 stick celery, diced; 2 garlic cloves, crushed; ¼ cup olive oil; 2 zucchini, diced; 1 capsicum, diced; 1 small eggplant, diced; 2 cups pureed tomatoes; 4 poached eggs; Salt & pepper (to taste); Parmesan cheese (optional)

Poached Egg on a Sicilian Caponata

Preparation time 45 mins
Serves 2 people
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Publication 23 October 2012
Categories
- Dinner Recipes

Ingredients

2 onions, diced
1 stick celery, diced
2 garlic cloves, crushed
¼ cup olive oil
2 zucchini, diced
1 capsicum, diced
1 small eggplant, diced
2 cups pureed tomatoes
4 poached eggs
Salt & pepper (to taste)
Parmesan cheese (optional)

Italian flavour burst:

2 anchovies
2 black olives
1 Tbsp capers (All finely chopped)
¼ cup parsley
2-3 Tbsp balsamic vinegar
1 Tbsp brown sugar

Method

In a heavy based pot start frying the onions, celery and garlic in olive oil stirring constantly for two minutes.
Add the capsicum, zucchini and eggplant. Season with salt and pepper and continue to cook stirring on high heat for a further 2-3 minutes or until slightly softened.
Add in the pureed tomatoes and bring to pot the simmer and then turn heat down very low and cook with lid on for a further 30 minutes.
Finally stir through the Italian flavour burst, simmer for a further 5 minutes (with lid off) and serve onto heated white plates in a mound.
Place your poached egg on top and serve.

Notes

TIPS:

The caponata tastes best if made the day before and heated.
For a great presentation scatter some parsley, pepper and grated Parmesan if you wish.
Dice all vegetables the same size – roughly 1 cm square – to ensure they all cook evenly.