- June 2019
- Serves 4
- Hands-on time 10 min, oven time 35-40 min
Our lighter take on the classic Sicilian dish is less than 250 calories per serving – perfect if you’re following the 5:2 diet. For a heartier meal, serve with crusty ciabatta bread or stir through pasta as a fantastic vegetable-based sauce.
- Vegan recipes
- 18.6g (2.6g saturated)
- 13.1g (11.7g sugars)
- 2 aubergines, quartered lengthways
- 1 medium red onion, finely sliced
- 1 celery stick, cut into 1cm chunks
- Cooking oil spray
- 6 plum tomatoes, roughly chopped (or use a 400g can of chopped tomatoes)
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried marjoram or oregano
- 80g large pitted green olives (we used gordal, in a cumin and lemon dressing), sliced
- 2 tbsp capers, drained
- 20g golden raisins
- 20g fresh basil, leaves picked and roughly torn
- 1 tbsp pine nuts, lightly toasted in a dry pan (optional)
- Heat the oven to 200°C/180°C fan/gas 6. Put the aubergines, onion
and celery in a baking dish or shallow roasting tin. Lightly spray with the cooking oil, season generously with salt and ground black pepper and toss well. Roast the vegetables for 25 minutes.
- Stir in the tomatoes, garlic, olive oil, vinegar and dried marjoram/oregano, then return to the oven for a further 10-15 minutes.
- Stir in the olives, capers, raisins and most of the basil, then serve scattered with a few toasted pine nuts and the remaining basil leaves.
The caponata will keep covered in the fridge for up 4 days. Serve warm or at room temperature.
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