Poached Egg on Sicilian Caponata

INGREDIENTS:

2 onions, diced
1 stick celery, diced
2 garlic cloves, crushed
cup olive oil
2 zucchini, diced
1 capsicum, diced
1 small eggplant, diced
2 cups pureed tomatoes
4 fresh eggs
Salt & pepper (to taste)
Parmesan cheese (optional)








ITALIAN FLAVOUR BURST:

Finely chop:
2 anchovies
2 black olives
1 Tbsp capers
cup parsley
2-3 Tbsp balsamic vinegar
1 Tbsp brown sugar


Method:

In a heavy based pot start frying the onions, celery and garlic in olive oil stirring constantly for two minutes.

Add capsicum, zucchini and eggplant.

Season with salt and pepper and continue to cook stirring on high heat for a further 2-3 minutes (until these vegetables just begin to lose their raw appearance, i.e. slightly softened).

Tip in the pureed tomatoes and bring to the simmer and then turn heat down very low and cook with lid on for a further 30 minutes.

Finally stir through the Italian flavour burst, simmer for a further 5 minutes (with lid off) and serve onto heated white plates in a mound.

Place your poached egg on top.

For a great presentation scatter some parsley, pepper and grated parmesan if you wish.