Aubergine Caponata (Vegan)
This is a great store cupboard dish using preserves, tins, condiments paired with a couple of fresh ingredients for a nutrient-packed and flavourful dish.
This is a great vegan meal which can be bulked out with pasta, rice or bread but it also works well as a base for grilled meat or fish. If you can't get aubergines, you could swap them out for courgettes or a few peppers. You can also swap the fresh tomatoes for tinned ones.
Aubergine Caponata (Vegan)
Serves 4-6
olive oil
2 large aubergines, roughly chopped
1 tsp dried oregano
1 red onion, finely sliced
2 garlic cloves, finely sliced
2 tbsp capers, rinsed and drained
100g pitted green olives, roughly chopped
3 tbsp balsamic vinegar, plus extra to taste
6 large vine tomatoes, roughly chopped
400g can cannellini beans, drained and rinsed
30g pine nuts, lightly toasted
Heat a glug of olive oil over a low heat in a large pan. Add the onion with the oregano and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until softened.
Turn up the heat and add the aubergine. Cook for around 5 minutes, until golden then add the garlic and cook for 1 minute. Add the capers, 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.
Season with salt and pepper, adding 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 you like, and scatter over the pine nuts.
This is a great vegan meal which can be bulked out with pasta, rice or bread but it also works well as a base for grilled meat or fish. If you can't get aubergines, you could swap them out for courgettes or a few peppers. You can also swap the fresh tomatoes for tinned ones.
Aubergine Caponata (Vegan)
Serves 4-6
olive oil
2 large aubergines, roughly chopped
1 tsp dried oregano
1 red onion, finely sliced
2 garlic cloves, finely sliced
2 tbsp capers, rinsed and drained
100g pitted green olives, roughly chopped
3 tbsp balsamic vinegar, plus extra to taste
6 large vine tomatoes, roughly chopped
400g can cannellini beans, drained and rinsed
30g pine nuts, lightly toasted
Heat a glug of olive oil over a low heat in a large pan. Add the onion with the oregano and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until softened.
Turn up the heat and add the aubergine. Cook for around 5 minutes, until golden then add the garlic and cook for 1 minute. Add the capers, 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.
Season with salt and pepper, adding 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 you like, and scatter over the pine nuts.
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