Caponata

Caponata

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(4 ratings)

Prep: 35 mins Cook: 1 hr, 15 mins

Easy

Serves 6 - 8
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

Nutrition and extra info

  • Freeze caponata only
  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving (8)

  • kcal235
  • fat15g
  • saturates2g
  • carbs20g
  • sugars8g
  • fibre5g
  • protein4g
  • salt0.4g
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Ingredients

For the caponata

  • 100ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large aubergine, cut into 2cm cubes

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 long shallot, chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 large plum tomato, chopped
  • 2 tsp caper, soaked if salted

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 50g raisin
  • 4 celery sticks, sliced

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 50ml red wine vinegar
  • handful toasted pine nuts and basil leaves

For the bruscetta

  • 8 slices ciabatta
  • olive oil, for drizzling

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove

Method

  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.

  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.

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Comments (3)

red-trike's picture
5

Lovely. I've lost my favourite caponata recipe but this comes a close second. Added double the capers (coz we love 'em) and also added a few chopped anchovies for extra saltiness. Also substituted some of the celery with a courgette. Really good!

emily56's picture
5

Delicious but a bit strong on vinegar. Will probably use less next time.

Zefer's picture

Love caponata, great recipe. Goes beautifully with fish or pasta.

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