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CAPONATA & GARLIC BREAD CASSEROLE

Ingredients

  • 6 slices of sourdough (or other crusty bread of choice)
  • 3 garlic cloves, minced
  • 30 grams butter

Caponata:

  • 1 large aubergine
  • 1 red pepper
  • 1 zucchini
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 6 large tomatoes
  • 12 green olive, quartered
  • 2 tablespoons capers
  • 2 tablespoons sultanas
  • 2 tablespoons red wine vinegar (or apple cider vinegar)
  • 2 teaspoons chilli flakes
  • 1 ½ teaspoons sugar
  • ½ teaspoon pepper
  • 50 grams feta cheese
  • 2 tablespoons olive oil
  • Handful of Italian basil, chopped
  • Salt, to taste

Instructions

  • Preheat the oven to 180 C.
  • Chop the aubergine and red pepper into small cubes. Blend tomatoes to a smooth purée.
  • Heat olive oil in a pot and add onions, garlic, aubergine, zucchini and red pepper. Cook until the onions and vegetables brown.
  • Add the puréed tomatoes, sultanas, olives, capers, chilli flakes, red wine vinegar, sugar, pepper and salt. Cover and cook over a low flame, stirring occasionally, for 30 mins.
  • Add the butter to a baking dish. Pop it into the preheated oven for about a minute or so. Once the butter has melted, add minced garlic and mix with your fingers.
  • Tear up the bread into bite-sized chunks. Toss them with your hands in the garlic butter. Bake in the oven for 10 mins until they brown and crisp up slightly.
  • Top the bread with the cooked vegetables, then the basil. Crumble feta over the top and serve hot.

Notes

Crusty breads like sourdough and ciabatta work best here. If you want to use a regular sandwich loaf, make sure it's at least a few days old.