- 8 sheets of filo pastry
- 100 gm butter, melted
- 1 tbsp extra-virgin olive oil
- 1 clove of garlic, finely chopped
- 2 golden shallots, finely chopped
- 1 red capsicum, seeds removed and finely chopped
- ½ eggplant , finely chopped (about 150 gm)
- 2 tbsp tomato paste
- 2 tbsp coarsely chopped green olives
- 2 tbsp baby capers, rinsed and drained
- 2 tbsp currants, soaked in 1 tbsp red wine vinegar
- 1 tbsp pine nuts, roasted
- 1 tsp white sugar
- 1For caponata, heat olive oil in a heavy-based saucepan over medium heat, add garlic and shallot and cook for 5 minutes or until soft. Add capsicum and eggplant, cover and cook, stirring occasionally, for 10 minutes or until soft, season to taste with sea salt and freshly ground black pepper. Add remaining ingredients, cook for another 5 minutes and cool. Makes 1½ cups.
- 2For tartlet shells, preheat oven to 180C. Place filo under a damp tea towel and use as needed. Place a sheet of filo on a work surface, brush with melted butter, then place a second piece on top and brush with butter. Repeat 2 more times so that you have a four-layered stack. Repeat with remaining filo. Cut each stack into 28 6cm-squares. Line a greased 2 tbsp-capacity 12-hole muffin pan with filo squares. Bake for 5 minutes or until golden. Place on a rack and cool. Repeat with remaining filo squares. Tartlet shells will keep in an airtight container for up to 2 weeks.
- 3To serve, spoon caponata into tartlet shells and serve.