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 and mix well. Season with salt and pepper and continue to cook stirring on high heat for a further 2-3 minutes until vegetables are just tender
Add pureed tomatoes, balsamic vinegar, sugar and anchovy and bring to the simmer . Reduce heat to low and cook with lid on for a further 30 minutes
Stir through olives, capers and parsley and simmer for a further 5 minutes.
Spoon caponata onto plates and top with poached egg
Top with shaved Parmesan, a twist of pepper and extra chopped parsley if desired
Tips & Hints
For more evenly cooked caponata, dice all the vegetables the same size
