Main Dishesdeliciouslyella
One-Tin Caponata
This slow-cooked aubergine caponata is a vibrant, nourishing dish, rich in fibre, flavour and a boost of antioxidants. We’ve simplified the traditional Sicilian stew – where the vegetables are usually fried first – by cooking everything together in one tin in the oven. It’s delicious as a picnic lunch with fresh sourdough and salads, or stirred through pasta for an easy, cosy supper.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat the oven to 140°C fan / 285°F. In a large bowl, toss the aubergine, celery and red onion with 2 teaspoons salt, then divide between two large, deep-sided roasting trays. Drizzle 2 tablespoons olive oil over each tray.
olive oil4 tablespoons
2
Roast for ⏱️ 30 minutes, stirring halfway, until tender and softened.
3
Remove the trays from the oven and combine all the vegetables into one tray. Stir in the pine nuts, capers, olives, vinegar, maple syrup and tinned tomatoes. Cover tightly with foil and return to the oven for 30—⏱️ 40 minutes until you have a silky, softened sauce.
capers4 tablespoonsmaple syrup3 tablespoons
4
Stir through the basil, then taste and adjust the seasoning as needed. Serve straightaway, or for the best flavour, leave to sit at room temperature for 2—⏱️ 3 hours to allow the flavours to deepen.
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