Easy caponata served in a bowl

Easy caponata stew

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(4 ratings)

Prep: 5 mins Cook: 15 mins - 20 mins

Easy

Serves 2

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal250
  • fat9g
  • saturates1g
  • carbs31g
  • sugars16g
  • fibre9g
  • protein8g
  • salt0.9g
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Ingredients

  • 1 tbsp olive oil, plus a splash
    olive oil

    Olive oil

    ol-iv oyl

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

  • 1 red onion, finely chopped
  • 1 aubergine, cut into 1cm cubes
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 1 garlic clove, peeled
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tbsp capers
    Capers

    Capers

    kay-per

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

  • 400ml can cherry tomatoes
  • 2 slices of crusty bread
  • ½ small pack of basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

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Comments, questions and tips

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spacecadetcat's picture
spacecadetcat
30th Jun, 2018
5.05
Really enjoyed this - the kind of dish I can imagine myself making in the colder months, especially during flu season, although its equally nice on a summer night eaten al fresco. Full of veggies, comforting but not too heavy and goes nicely with the toasted bread.
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