Caponata

Instructions

• 1To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 220°C, for 30 minutes and press Start. Meanwhile, continue to the next step.
• 2Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice half the eggplant. Transfer to a large bowl and repeat with the remaining eggplant. Add ¼ cup (60ml) olive oil and ½ teaspoon salt to the eggplant and toss to combine. Place in a roasting pan.
  Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.
• 3Once preheated, place the eggplant in the oven and cook for 30 minutes, or until golden brown and tender. Meanwhile, continue to the next step.
• 4Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the onion, capsicums and celery. Remove and set aside.
  Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
• 5Carefully assemble the processor with the grey spindle and green S-blade in the bowl and chop the garlic, scraping down the side occasionally.
• 6Place a large saucepan over medium-high heat, when hot add the remaining 4 teaspoons oil, diced vegetables and garlic and cook, stirring for 8 minutes, or until softened. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 3 minutes, or until reduced slightly. Add the capers, olives and currants and stir to combine. Add the eggplant to the sauce and stir to coat. Add the remaining ½ teaspoon salt and stir.
• 7Drizzle with extra-virgin olive oil, sprinkle with pepper and parsley and serve.