Breville ikon BSC560 Instructions Manual page 21

Vegetables
continued
CAPONATA
Serves 10 to 12
1.5kg eggplant, trimmed and cut into large 3 to 4cm
chunks
2 tablespoons salt
¼ cup olive oil
3 large onions, chopped
5 cloves garlic, finely chopped
3 red capsicum, cut into 3cm chunks
3 green capsicum, cut into 3cm chunks
4 sticks celery, thickly sliced
2 x 400g cans diced tomatoes
½ cup/125ml white wine vinegar
2 tablespoons brown sugar, well packed
1 cup pitted halved green olives
⁄ cup capers, rinsed and drained
1
3
Eggplant Preparation
1. Place eggplant chunks into a large colander, sprinkle
with salt mixing well. Leave to drain for 30 minutes.
2. Rinse eggplant well with running water, drain and
pat dry.
Searing on the Stovetop with EasySear™ Pan
3. Place EasySear™ Pan onto stovetop and preheat for
2 to 3 minutes, add oil and heat a further 1 minute.
4. Add onions and garlic, sauté until onion has softened
slightly, about 3 to 4 minutes, stirring occasionally.
5. Add capsicum and celery, sauté for 3 minutes. Add
eggplant and mix well.
Slow Cooking
6. Place EasySear™ Pan back into Slow Cooker base.
7. Add tomatoes, vinegar, brown sugar, olives and
capers, mix lightly through.
8. Cover with Lid, turn Temperature Control Dial to
'AUTO' setting and cook for 3 to 4 hours or until
eggplant is tender. Season to taste with salt.
9.
Serve as an accompaniment to meat or chicken or
on its own with crusty bread
Setting variation: use the Low setting and cook for
4 to 6 hours or High setting for 3 to 3 ½ hours.
BSC560_IB_FA_Issue5.indd 6
NOTE: All recipes use Australian Standard Measuring Cups and Spoons.
R6
11/11/09 9:10 AM