I really should be blogging more about cooking in lockdown, I guess. It’s changed everything, including eating habits – and not necessarily for the best. I’m now at the point of trying to go for some healthier choices to combat several weeks of stress-relieving grazing, indulgences of cake cake cake, and just the weirdness of sourcing supplies.
First up then, has been a pot of caponata. I was lucky enough to be fed some of Kellie Anderson’s wonderful, healthy but oh so full of flavour cooking, and her website Kellie’s Food to Glow is an absolute go-to when you want to up your healthfulness game. This sweet and sour tomato stew was one of those things I was slightly reluctant to try, given I’m not a fan of olives. And then – ooh, I like this! Kellie really widened my palate on several occasions.
The recipe on her site is more classic, I believe, using aubergine. I’ve made that version and it was good, but wanted to make something now, not in a week when I next manage to get groceries delivered (grr). So, my version uses peppers instead, and I think it’s a great substitute.
As for the olives, I discovered I like black olives more than green, so I use those – just the jarred kind from the supermarket, and suits me fine in this recipe.
The recommendation is to leave this chilling for at least three hours to let the flavours develop, so I make it the day before and leave it in the fridge overnight. I’m not wholly convinced on the ‘room temperature’ serving, so mine goes in the microwave til it’s warm but not hot, and again that suits me well.
I serve this with some fresh bread, for lunch or a very light dinner.