Caponata (Sicilian Aubergines) (Vegan)
This is a lighter take on an Italian classic. You can serve it with chicken, fish or on its own, stir it through pasta, enjoy it warm or at room temperature - this dish is truly versatile.
The heart of the dish is aubergines - one of my favourite vegetables - which sometimes get a bad rep as being spongy, mushy or even bitter. However, when cooked properly they are sweet, juicy and truly delicious. In this recipe they are paired with sweet roast tomatoes and raisins, punchy garlic, salty capers and olives, tangy balsamic and fresh basil for a perfectly balanced, incredibly tasty dish.
Caponata (Sicilian Aubergines) (Vegan)
Serves 4
oil
2 aubergines, cut into strips
1 red onion, sliced
2 carrots, peeled and cut into 1cm chunks
6 plum tomatoes, roughly chopped
2 garlic cloves, finely chopped
1 tbsp balsamic vinegar
1 tsp dried oregano
80g large pitted green olives, sliced
2 tbsp capers, drained and rinsed
30g raisins
20g fresh basil, leaves picked and roughly torn
1 tbsp pine nuts
sea salt and freshly ground black pepper
Heat the oven to 200°C/180°C fan/gas 6.
Put the aubergines, onion and carrots in a baking dish or shallow roasting tin. Lightly drizzle with oil, season generously with salt and ground black pepper and toss well. Roast the vegetables for 25 minutes.
Stir in the tomatoes, garlic, vinegar and dried oregano, then return to the oven for a further 10-15 minutes until the tomatoes are softened. Stir in the olives, capers, raisins and most of the basil, then serve scattered with a few pine nuts and the remaining basil leaves.
The heart of the dish is aubergines - one of my favourite vegetables - which sometimes get a bad rep as being spongy, mushy or even bitter. However, when cooked properly they are sweet, juicy and truly delicious. In this recipe they are paired with sweet roast tomatoes and raisins, punchy garlic, salty capers and olives, tangy balsamic and fresh basil for a perfectly balanced, incredibly tasty dish.
Caponata (Sicilian Aubergines) (Vegan)
Serves 4
oil
2 aubergines, cut into strips
1 red onion, sliced
2 carrots, peeled and cut into 1cm chunks
6 plum tomatoes, roughly chopped
2 garlic cloves, finely chopped
1 tbsp balsamic vinegar
1 tsp dried oregano
80g large pitted green olives, sliced
2 tbsp capers, drained and rinsed
30g raisins
20g fresh basil, leaves picked and roughly torn
1 tbsp pine nuts
sea salt and freshly ground black pepper
Heat the oven to 200°C/180°C fan/gas 6.
Put the aubergines, onion and carrots in a baking dish or shallow roasting tin. Lightly drizzle with oil, season generously with salt and ground black pepper and toss well. Roast the vegetables for 25 minutes.
Stir in the tomatoes, garlic, vinegar and dried oregano, then return to the oven for a further 10-15 minutes until the tomatoes are softened. Stir in the olives, capers, raisins and most of the basil, then serve scattered with a few pine nuts and the remaining basil leaves.
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