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Aubergine caponata

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Ingredients:

2 tbsp olive oil

4 aubergines, roughly chopped

1 tsp dried oregano

1 red onion, finely sliced

2 garlic cloves, finely sliced

½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped

3 tbsp raisins, rinsed and drained

60g pitted green olives, ½ chopped and ½ left whole

3 tbsp balsamic vinegar, plus extra to taste

6 vine tomatoes, roughly chopped

400g can cannellini beans, drained and rinsed

30g pine nuts, lightly toasted

Method:

Step 1:

Heat the olive oil over a high heat in a large pan. Add the aubergine with the oregano and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until golden.

Step 2:

Lower the heat and add the onion. Cook for a few minutes, until starting to soften, then add the garlic and parsley stalks and cook for 1 minute. Add the raisins, olives and vinegar. Cook for a couple of minutes, until the vinegar has evaporated, then add the tomatoes and cannellini beans. Simmer, stirring occasionally, for about 15 minutes, or until all the vegetables are tender.

Step 3:

Season and add more vinegar to taste. You can enjoy this straight away, or let it sit a while to allow the flavours to develop before serving at room temperature. Drizzle with a little extra virgin olive oil, if liked, and scatter over the pine nuts and chopped parsley leaves.