Healthy Italian recipe for 6 - 8 people, takes only 15 mins; recipe has olive oil, aubergine, shallot, plum tomato, caper, raisin, celery, red wine vinegar, pine nut, ciabatta, olive oil and garlic clove.
Caponata
Course: Healthy Italian
Servings
6 - 8
servings
Prep time
35 mins
Ingredients
- Garlic Clove: 1 garlic clove
- Olive Oil: 100ml olive oil
- Aubergine: 3 large aubergines, cut into 2cm cubes
- Ciabatta: 8 slices ciabatta
- Shallot: 2 long shallots, chopped
- Celery: 4 celery sticks, sliced
- Caper: 2 tsp caper, soaked if salted
- Pine Nut: handful toasted pine nuts and basil leaves
- Raisin: 50g raisin
- Red Wine Vinegar: 50ml red wine vinegar
- Plum Tomato: 4 large plum tomatoes, chopped
Directions
- 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.
- 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.
