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Easy caponata stew

Easy caponata served in a bowl

Easy caponata stew

Name: Easy caponata stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp olive oil plus a splash; 1 red onion finely chopped; 1 aubergine cut into 1cm cubes; 1 garlic clove peeled; 1 tsp dried oregano; 2 tbsp capers; 400ml can cherry tomatoes; 2 slices of crusty bread; ½ small pack of basil; ½ lemon juiced

Elena Silcock

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins - 20 mins

A star rating of 4.7 out of 5.25 ratingsRate

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Make this easy Sicilian veggie stew on busy weekends when you're short on time. It takes just 25 minutes from prep to plate and delivers three of your 5-a-day

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus a splash
1 red onion

finely chopped
1 aubergine

cut into 1cm cubes
1 garlic clove

peeled
1 tsp dried oregano
2 tbsp capers
400ml can cherry tomatoes
2 slices of crusty bread
½ small pack of basil
½ lemon

juiced

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Nutrition: Per serving

kcal250

low
fat9g

low
saturates1g
carbs31g
sugars16g
fibre9g
protein8g
salt0.9g

Method

step 1

Heat the olive oil in a high-sided frying pan over a high heat, add the onion and aubergine with a big pinch of salt and fry until golden and softened, around 10 mins. Crush in the garlic with the oregano and cook for 1 min max, then tip in the capers and tomatoes. Half fill the empty can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.
step 2

Toast the bread, then drizzle with a little more olive oil. Squash the cherry tomatoes a bit with the back of a spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and black pepper to taste. Tip into bowls, top with the remaining basil and serve.

Recipe from Good Food magazine, May 2018

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A star rating of 4.7 out of 5.25 ratings

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