Caponata |
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From "A Primitive Diet" by Beverly Southam


  • 1 large eggplant cut into thin slices
  • 4 large ripe tomatoes chopped
  • 1 red pepper chopped
  • 1/2 teaspoon baking powder
  • 1 onion sliced
  • 2 sticks celery sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons capers rinsed under water to remove white vinegar
  • 1/2 cup pitted green olives
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic crushed
  • Dash of salt
  • Grind of pepper
  • Lettuce leaves and fresh sprouts for serving
  1. Lightly sprinkle both sides of eggplant with salt and leave to sit for about 30 minutes.
  2. Shake together the olive oil, lemon juice, crushed garlic, salt and pepper and set aside for flavors to develop.
  3. Rinse salt from eggplant and let the slices dry.
  4. Fry quickly in a little olive oil in a frying pan til both sides are golden brown, the remove and cut into large cubes.
  5. Place in a bowl and lightly mix the dressing through and leave to marinate for at least an hour.
  6. Gently toss with all remaining ingredients except lettuce and sprouts.
  7. Serve in salad bowls on a bed of lettuce and the mixed sprouts.

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