Caponata
Serves 6 - 8
Easy
Prep:
Cook:
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Skip to ingredients
Units:
For the caponata
- 100ml olive oil
- 3 large auberginescut into 2cm cubes
- 2 long shallotschopped
- 4 large plum tomatoeschopped
- 2 tsp capersoaked if salted
- 50g raisin
- 4 celerysticks, sliced
- 50ml red wine vinegar
- handful toasted pine nutsand basil leaves
For the bruscetta
- 8 slices ciabatta
- olive oilfor drizzling
- 1 garlic clove
Nutrition: per serving (8)
- kcal235
- fat15g
- saturates2g
- carbs20g
- sugars8g
- fibre5g
- protein4g
- salt0.4glow
Method
step 1
Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.
step 2
When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
