Caponata is an Italian stew usually made with tomatoes and eggplant, similar to ratatouille. It is a decadent topping to a traditional beef burger.
Ingredients
- 500g lean beef mince
- 1 small brown onion, grated
- 1/2 cup fresh breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons tomato paste
- olive oil cooking spray
- 1 loaf Turkish bread, quartered, split
- 1 oak leaf lettuce, leaves washed
Caponata
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 sticks celery, thickly sliced
- 1 eggplant, cut into 2cm cubes
- 3 ripe tomatoes, chopped
- 2 tablespoons red wine vinegar
- 3 teaspoons caster sugar
- 1 cup basil leaves, shredded
Method
- Step 1Make caponata Heat oil in a saucepan over medium heat. Add onion and celery. Cook, stirring, for 5 minutes or until soft. Add eggplant and tomatoes. Cook, stirring, for 5 minutes or until eggplant is soft.
- Step 2Stir in vinegar and sugar. Cover. Cook for 15 minutes, stirring occasionally, or until thickened slightly. Season with salt and pepper. Transfer to a bowl. Allow to cool to room temperature. Stir through basil.
- Step 3Combine mince, onion, breadcrumbs, egg and tomato paste in a bowl. Using clean hands, mix until well combined. Shape into 4 x 11cm (diameter) patties. Place onto a plate. Cover. Refrigerate for 30 minutes. Preheat barbecue on high heat. Reduce heat to medium. Spray patties with oil. Cook for 4 minutes each side or until cooked through.
- Step 4Toast bread. Place lettuce onto bread bases. Top with patties, caponata and bread tops. Serve.
Nutrition
16.6g
Fat Total
5g
Saturated Fat
7.8g
Fibre
40g
Protein
111mg
Cholesterol
885mg
Sodium
70.1g
Carbs (total)
All nutrition values are per serve
Notes
Hint: Any leftover caponata can be stored in an airtight container in the fridge for up to 4 days.
- Author: Tracy Rutherford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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