Caponata

A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

• Cooking Time Prep 35 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  235

• Protein

  4g

• Carbs

  20g

• Fat

  15g

• Saturates

  2g

• Fibre

  5g

• Sugar

  8g

• Salt

  0.4g

Ingredients

• For the caponata
• 100ml olive oil
• 3 large aubergines, cut into 2cm cubes
• 2 long shallots, chopped
• 4 large plum tomatoes, chopped
• 2 tsp capers, soaked if salted
• 50g raisins
• 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

Directions

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.
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.

Categories: Barbecue, Cuisines, Vegetarian