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.
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
- 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.
- 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.
- 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.
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