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Mushroom & Chorizo Caponata

A delicious South African take on the classic Italian Caponata. Made with mushroom, brinjal and sultanas.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Culinary Collection, Supercharged Poke Bowls
Cuisine Italian
Servings 4


  • 30 ml oil
  • 1 red onion
  • 100 g Chorizo, sliced
  • 1 small brinjal, cubed
  • 200 g button mushrooms, cubes
  • 200 g baby mushrooms
  • 2 celery stalks, sliced
  • 1 baby marrow, sliced
  • 30 ml brown sugar
  • 100 ml red wine vinegar
  • 2 tins chopped tomatoes
  • 40 g capers
  • 40 g raisins or sultanas
  • 40 g pine nuts, toasted
  • 15 ml fresh mint, chopped


  • Heat the oil in the pan and fry the onions for 3-4 minutes.
    Add the chorizo and brinjal and fry for 3 minutes.
  • Add the mushroom and fry for a further 5 minutes.
    Stir in the celery, baby marrow, brown sugar, vinegar, tomatoes, capers and raisins and simmer for 10-15 minutes.
  • Stir in the pine nuts and fresh mint before serving with rice or crusty white bread.
    Cook’s note, omit the chorizo for a vegan alternative.
Keyword bowl, italian, poke