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Lighter caponata

Name: Lighter caponata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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)

Published: 4 Jul 19
Updated: 18 Mar 24

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.

Take a look at Antonio Carluccio’s caponata too or try this roasted version served with grilled lamb.

Easy
June 2019

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 35-40 min

Take a look at Antonio Carluccio’s caponata too or try this roasted version served with grilled lamb.

Vegan recipes

Nutrition: per serving

Calories: 248kcals
Fat: 18.6g (2.6g saturated)
Protein: 3.8g
Carbohydrates: 13.1g (11.7g sugars)
Fibre: 6.6g
Salt: 1.2g

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Ingredients

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)

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Method

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.