Name: Easy caponata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 large onion finely chopped; 2 celery sticks, finely chopped; 1 red pepper peeled and chopped; 1 yellow pepper peeled and chopped; 5 garlic cloves - 4 sliced and 1 halved, to serve; 5 tbsp olive oil plus extra to serve; 100g chargrilled aubergines from a jar, pot or deli counter, drained if in oil and roughly chopped; 400g can chopped tomatoes; 1 tbsp small capers; handful green olives chopped; 1 tbsp red wine vinegar; 1 tsp caster sugar; large baguette thickly sliced and toasted, to serve

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Easy caponata

Easy caponata

Jane Hornby

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.6 ratingsRate

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Caponata is a chunky aubergine sauce that is great for dipping bread sticks into or spreading on toast

Healthy

Vegetarian

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Artichoke & olive dip

A star rating of 4.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large onion

finely chopped
2 celery

sticks, finely chopped
1 red pepper

peeled and chopped
1 yellow pepper

peeled and chopped
5 garlic cloves

- 4 sliced and 1 halved, to serve
5 tbsp olive oil

plus extra to serve
100g chargrilled aubergines

from a jar, pot or deli counter, drained if in oil and roughly chopped
400g can chopped tomatoes
1 tbsp small capers
handful green olives

chopped
1 tbsp red wine vinegar
1 tsp caster sugar
large baguette

thickly sliced and toasted, to serve

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Nutrition: per serving

kcal149
fat12g
saturates2g
carbs9g
sugars7g
fibre3g
protein2g
salt0.68g

low

Method

step 1

Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.

Recipe from Good Food magazine, September 2010

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A star rating of 5 out of 5.6 ratings

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