Caponata recipe

  • Serves 6
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 241 calories / serving
  • Healthy
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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. It is delicious warm or served at room temperature slathered onto crunchy crostini. 

  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 hour, 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.

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  • 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
  • 1 x 227g tin chopped tomatoes
  • 250g (8oz) cherry tomatoes
  • 3 garlic cloves, sliced
  • 1 tbsp sugar
  • 4 tbsp white wine vinegar
  • 4 tbsp capers
  • 100g (3 1/2oz) green olives
  • 2 tbsp sultanas
  • 2 tbsp pine nuts
  • handful fresh basil leaves
  • crostini, to serve
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  • Energy 1003kj 241kcal 12%
  • Fat 19.3g 28%
  • Saturates 2.7g 14%
  • Sugars 11.9g 13%
  • Salt 0.7g 11%

of the reference intake
Carbohydrate 13.9g Protein 3.6g Fibre 2.1g

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