Aubergine caponata
A sweet and sour stew of aubergine, celery and olives, finished with balsamic. Eat it on bread, warm or cold. It keeps for days, which makes it a good make-ahead dish.
Method
- Cut the aubergines into 2 cm cubes. Chop the onion finely, slice the celery and halve the olives.
- Warm most of the olive oil in a large, deep pan over a medium-high heat, keeping back about a tablespoon. Fry the aubergines for 8 to 10 minutes, turning often, until golden and softened, then tip them onto a plate.
- Lower the heat to medium and add the remaining oil, the onion, the celery and a pinch of salt. Cook for about 8 minutes until soft.
- Add the chopped tomatoes, olives and balsamic vinegar and simmer for 15 minutes until thick.
- Fold in the aubergines and cook for 5 minutes more, until completely tender. Season with salt and black pepper.
- Leave to cool for 10 minutes, as caponata tastes best warm rather than hot. Slice the sourdough, tear the basil over the top and serve the caponata with the bread.
Tip Make it a day ahead. The sweet and sour flavours settle and it tastes more rounded. Bring it to room temperature before serving.
Per portion
| Energy | 622 kcal |
| Protein | 15 g |
| Carbohydrate | 72 g |
| of which sugars | 24 g |
| Fat | 27 g |
| of which saturates | 4 g |
| Fibre | 15 g |
| Salt | 2.15 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine2
- onion1
- celery stick2
- chopped tomatoes1 tin
- olives60 g
- balsamic vinegar2 tbsp
- sourdough loaf½
- basil½ bunch
- olive oil3 tbsp
