Mushroom & Chorizo Caponata
A delicious South African take on the classic Italian Caponata. Made with mushroom, brinjal and sultanas.
Ingredients
- 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
Instructions
- 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.