Caponata
- John Torode
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Serves 6 - 8
Easy
Prep: 35 mins
Cook: 1 hr and 15 mins
A star rating of 4.9 out of 5.20 ratingsRate
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A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Freezable (Freeze caponata only)
Healthy
Vegan
Vegetarian
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Test Kitchen tips for the perfect caponata:
- We find that caponata tastes even better the next day, once the flavours have had time to develop. You can make it ahead and keep it in the fridge, then bring it to room temperature before serving.
- If you like a bit of extra texture, try adding a handful of chopped green olives along with the capers and raisins. This gives the dish a lovely salty bite.
- For a heartier meal, we sometimes serve the caponata tossed through hot pasta or spooned over roast chicken or fish, rather than just with bruschetta. It’s a great way to use up any leftovers.
- If you don’t have ciabatta to hand, any rustic bread will work well for the bruschetta. Just make sure it’s well toasted so it can hold up to the rich, saucy vegetables.
Ingredients
Nutrition
Units:
MetricUS
For the caponata
-
100ml olive oil
-
3 large aubergines
cut into 2cm cubes
-
2 long shallots
chopped
-
4 large plum tomatoes
chopped
-
2 tsp caper
soaked if salted
-
50g raisin
-
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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Nutrition: per serving (8)
-
kcal235
-
fat15g
-
saturates2g
-
carbs20g
-
sugars8g
-
fibre5g
-
protein4g
-
salt0.4g
low
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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.
John Torode
John is one of the UK's best-known chefs and broadcasters, appearing as co-presenter of MasterChef and co-hosting ITV's John & Lisa's Weekend Kitchen. He has also fronted acclaimed food and travel series including John Torode's Australia, Asia and Middle East. With more than 40 years in the food industry, John has written bestselling cookbooks, is a regular contributor to Good Food, and has cooked live at the Good Food Shows. See more recipes by John
Recipe from Good Food magazine, June 2012
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A star rating of 4.9 out of 5.20 ratings
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