Caponata herb crumble

Caponata herb crumble

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 30 min (COOK TIME: 20 min / PREP TIME: 10 min)

cooking sketch Easy

4 people


For the crumble:

  • 100 g butter
  • 100 g flour
  • 80 g parmesan cheese
  • 1 tsp curry powder
  • salt

For the vegetable caponata:

  • 150 g celery
  • 300 g aubergine
  • 1 yellow pepper
  • 1 red pepper
  • 1 spring onion
  • basil
  • 400 g Mutti Peeled Tomatoes
  • extra virgin olive oil
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Caponata herb crumble: Method

  1. Knead the crumble ingredients together with your fingertips, cover and leave to rest in the fridge for 1 hour (or overnight).
  2. Cut the aubergine and peppers into regular cubes, keeping the vegetables separate.
  3. Fry the peppers and aubergines separately in a pan with seed oil until they start to wilt.
  4. In a frying pan, sauté the sliced spring onion, add the diced celery, a few tablespoons of water and a few chopped basil leaves.
  5. Leave to cook for 5 minutes.
  6. Add all the vegetables and the chopped peeled tomatoes.
  7. Cook for 10 minutes. Add salt to taste.
  8. Spread the caponata in a baking dish and sprinkle with the crumble, breaking it up with your hands.
  9. Bake at 180°C for 20 minutes.
  10. For a vegan version: Blend 50 g of bread with a handful of mixed herbs (basil, parsley, thyme and marjoram), add 30 g of extra virgin olive oil, a pinch of salt and pepper and blend for a few more seconds. Dice a further 150 g of bread, mix with the herb mixture and allow it to absorb the flavour. Sprinkle the vegetables with the herb bread and bake.

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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