Melanesian Caponata

Ingredients

In this Melanesian adaptation of Caponata, the traditional Mediterranean ingredients like olives, capers, and vinegar are replaced with tropical fruits and vegetables such as pineapple and coconut milk. The spices used are also influenced by Melanesian cuisine, adding a unique twist to the dish. We alse have the original recipe for Caponata, so you can check it out.

• 2 cups (400g) eggplant, diced 2 cups (400g) eggplant, diced
• 1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
• 1 cup (150g) bell peppers, diced 1 cup (150g) bell peppers, diced
• 1 cup (200g) tomatoes, diced 1 cup (200g) tomatoes, diced
• 1 cup (150g) onions, diced 1 cup (150g) onions, diced
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (20g) toasted coconut flakes, for garnish 1/4 cup (20g) toasted coconut flakes, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 3g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the onions, garlic, and ginger to the pan and sauté until fragrant.
3. 3.
   Add the eggplant, bell peppers, and pineapple to the pan and cook until slightly softened.
4. 4.
   Stir in the tomatoes, coconut milk, turmeric, cumin, paprika, and chili flakes (if using). Season with salt and pepper.
5. 5.
   Reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
6. 6.
   Remove from heat and let the Caponata cool slightly.
7. 7.
   Garnish with toasted coconut flakes and fresh cilantro before serving.

Treat your ingredients with care...

• Eggplant — To remove any bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse well before using in the recipe.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes or add a finely chopped chili pepper.
• Serve the Melanesian Caponata warm or at room temperature for the best flavor.
• This dish can be made ahead of time and refrigerated. The flavors will continue to develop, making it even more delicious the next day.
• Customize the recipe by adding other tropical fruits such as mango or papaya.
• Serve the Caponata as a side dish with grilled fish or chicken for a complete Melanesian meal.

Serving advice

Serve the Melanesian Caponata as a side dish or appetizer. It pairs well with grilled meats, seafood, or can be enjoyed on its own with crusty bread.

Presentation advice

Present the Melanesian Caponata in a vibrant serving dish to showcase the colorful ingredients. Garnish with fresh cilantro and toasted coconut flakes for an added tropical touch.