Caponata with couscous
- June 2021
- Serves 2-3
- Hands-on time 45 min
Dale Pinnock’s easy vegan caponata is packed with aubergine, courgette, tomatoes and olives. Serve with wholegrain couscous.
The Medicinal Chef: Plant-Based Diet is out now.
- Vegan recipes
- 17.8g (2.8g saturated)
- 72.6g (22.7g sugars)
- Olive oil for frying
- 1 large red onion, halved and sliced
- 2 garlic cloves, finely chopped
- 1 large aubergine, chopped
- 1 large courgette, chopped 3-4 large tomatoes, quartered
- 1 heaped tbsp capers
- 2 tbsp pitted green or black olives
- 200ml tinned chopped tomatoes
- 2 tbsp red wine vinegar
- 1 tsp dried mixed herbs
- 120g wholewheat couscous
- 175ml boiling water
- Heat a little olive oil in a large heavy-based frying pan set over a medium heat, then fry the onion and garlic with a good pinch of salt for about 10 minutes until softened.
- Add the aubergine and continue to fry for 10 minutes.
- Add the courgette, fresh tomatoes, capers, olives and about half the chopped tomatoes. Stir thoroughly and bring to a simmer. Cook for 10 minutes until the sauce has reduced and the mixture is becoming dry.
- Add the rest of the chopped tomatoes, plus the red wine vinegar and dried mixed herbs, then simmer for another 10 minutes until the sauce has reduced again and the flavours have concentrated.
- Meanwhile, put the couscous in a bowl, add the boiling water and cover for 10 minutes. Fluff up with a fork.
- To serve, divide the couscous between 2 plates and add a generous portion of the caponata alongside.
Use it up: Try leftover caponata stirred into pasta, or cold on toast.
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