Caponata From 'River Cottage Veg' Recipe

Name: Caponata From 'River Cottage Veg'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes; Sea salt and freshly ground black pepper; 2 tablespoons olive oil; 1 onion, finely chopped; 2 inner celery stalks, thinly sliced; 1 garlic clove, chopped; 6 large plum or other ripe tomatoes, peeled, seeded, and chopped or a 14-ounce (400g) can plum tomatoes, chopped, any stalky ends and skin removed; 2 tablespoons balsamic vinegar; 1 tablespoon brown sugar; 1 tablespoon finely grated dark chocolate (optional); 1/3 cup (50g) golden raisins; 2 tablespoons capers, rinsed; 2 ounces (60g) pitted green olives, sliced; A good handful of flat-leaf parsley or mint, chopped, to finish

Servings: persons

2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes
Sea salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, finely chopped
2 inner celery stalks, thinly sliced
1 garlic clove, chopped
6 large plum or other ripe tomatoes, peeled, seeded, and chopped or a 14-ounce (400g) can plum tomatoes, chopped, any stalky ends and skin removed
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon finely grated dark chocolate (optional)
1/3 cup (50g) golden raisins
2 tablespoons capers, rinsed
2 ounces (60g) pitted green olives, sliced
A good handful of flat-leaf parsley or mint, chopped, to finish

1
Put the eggplant cubes into a large colander and sprinkle with 2 teaspoons of salt. Toss together and then leave to draw out the juices for about half an hour. Rinse the eggplant and pat/squeeze dry with a kitchen towel.
2
While the eggplant is salting, heat 1 tablespoon of the olive oil in a large saucepan over fairly low heat. Add the onion, celery, and garlic and fry for about 10 minutes until tender and golden. Add the tomatoes with their juice and simmer for 5 minutes to reduce a little.
3
Now add the balsamic vinegar; sugar; chocolate, if using; golden raisins; capers; and olives to the pan. Simmer for another 5 to 10 minutes, stirring often, then turn off the heat.
4
In a large frying pan, heat the remaining 1 tablespoon of oil over medium-high heat. When hot, fry the eggplant cubes for about 5 minutes, stirring occasionally, until golden and tender. Tip them into the tomato mixture.
5
Return to a simmer and cook for another 10 minutes, then remove from the heat, cover, and leave until completely cooled. Taste and adjust the seasoning.
6
You can serve the caponata right away or leave it in the fridge or a very cool place for a day or two to allow the flavors to deepen even further; bring it to room temperature before serving. Sprinkle with plenty of chopped parsley or mint just before serving.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium eggplants (about 1 pound/500g), cut into 1/2-inch (1-cm) cubes, Sea salt and freshly ground black pepper, 2 tablespoons olive oil, 1 onion, finely chopped, and more.

Yes, Caponata From 'River Cottage Veg' falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caponata From 'River Cottage Veg'

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