Caponata Recipe

Hailing from Sicily, this vegan-friendly aubergine stew is packed with tomatoes, olives, capers and sultanas. A blend of sugar, garlic and white wine vinegar gives it a unique sweet-sour flavour that coats the vegetables like a salad dressing, bringing out the natural sweetness of the dish. This caponata recipe is delicious warm or served at room temperature slathered onto crunchy crostini. 

Caponata Recipe


Ingredients


  • 2 aubergines, cut into chunks
  • 2 tbsp light olive oil
  • 5 celery sticks, cut into chunks
  • 5 tbsp olive oil
  • 2 red onions, chopped
  • 227g tin chopped tomatoes
  • 250g cherry tomatoes
  • 3 garlic cloves, sliced
  • 1 tbsp sugar
  • 4 tbsp white wine vinegar
  • 4 tbsp capers
  • 100g green olives
  • 2 tbsp sultanas
  • 2 tbsp pine nuts
  • handful fresh basil leaves
  • crostini, to serve



Method


  1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil in a large pan. Add the aubergine in batches and fry until golden.
  2. Tip into a roasting tin with the remaining ingredients (except for the pine nuts and basil) and toss to combine. Roast for 1 hr, until softened and golden.
  3. Meanwhile, toast the pine nuts in a dry frying pan. Remove from the heat and set aside, until needed. Scatter the pine nuts and basil over the veg and serve with crostini.


Caponata Recipe


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