Caponata

Caponata

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Cooking time

Prep: 35 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Freeze caponata only
  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving (8)

kcalories
235
protein
4g
carbs
20g
fat
15g
saturates
2g
fibre
5g
sugar
8g
salt
0.4g

Ingredients

For the caponata

  • 100ml olive oil
  • 3 large aubergines, cut into 2cm cubes
  • 2 long shallots, chopped
  • 4 large plum tomatoes, chopped
  • 2 tsp capers, soaked if salted
  • 50g raisins
  • 4 celery sticks, sliced
  • 50ml red wine vinegar
  • handful toasted pine nuts and basil leaves

For the bruscetta

  • 8 slices ciabatta
  • olive oil, for drizzling
  • 1 garlic clove

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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.

Recipe from Good Food magazine, June 2012

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Zefer's picture

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

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