Sicilian caponata with baguette
A sweet and sour stew of aubergine, celery, olives and capers, spooned onto sliced baguette. Better after it has sat a while, so it suits making ahead.
- Time
- 50 min
- Serves
- 2
- Kind
- Party platters
Method
- Set the oven to 180°C (160°C fan). Cut the aubergine into 2 cm cubes. Slice the celery and onion. Drain the capers and olives and roughly chop the olives.
- Warm 2 tbsp of the olive oil in a large deep frying pan over a medium-high heat. Fry the aubergine with a pinch of salt for 10 minutes, turning often, until golden and soft. Move it to a plate.
- Add the remaining 1 tbsp of oil, then the celery and onion, and cook for 8 minutes, until soft.
- Return the aubergine to the pan with the chopped tomatoes, capers, olives, balsamic vinegar and maple syrup. Simmer for 15 minutes, stirring now and then, until thick and glossy. Season.
- Toast the pine nuts in a dry pan for 2 minutes. Warm the baguette in the oven for 5 minutes, then slice it.
- Spoon the caponata into a bowl, top with the pine nuts and torn basil, and serve with the baguette.
Tip Serve it at room temperature; the flavours are rounder than straight from the pan.
Per portion
| Energy | 778 kcal |
| Protein | 18 g |
| Carbohydrate | 95 g |
| of which sugars | 28 g |
| Fat | 34 g |
| of which saturates | 5 g |
| Fibre | 13 g |
| Salt | 2.98 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
- aubergine1
- celery stick2
- onion1
- olive oil3 tbsp
- chopped tomatoes1 tin
- capers2 tbsp
- olives60 g
- balsamic vinegar2 tbsp
- maple syrup1 tbsp
- pine nuts20 g
- basil½ bunch
- baguette1
