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Caponata with couscous

Name: Caponata with couscous
Prep time: 45 min
Total time: 45 min
Yield: Serves 2-3
Ingredients: 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

By: Dale Pinnock

Published: 28 Jul 21
Updated: 25 Mar 24

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.

Easy
June 2021

Test kitchen approved

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

Nutrition: per serving

Calories: 549kcals
Fat: 17.8g (2.8g saturated)
Protein: 14.9g
Carbohydrates: 72.6g (22.7g sugars)
Fibre: 19.2g
Salt: 0.7g

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Ingredients

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

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Method

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.