Name: Eggplant Tomato Stew
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 8
Ingredients: 100 ml olive oil; 3 large aubergines cut into 2 cm cubes; 2 long shallots chopped; 4 large plum tomatoes chopped; 2 tsp capers soaked if salted; 50 g raisins; 4 celery sticks sliced; 50 ml red wine vinegar; handful toasted pine nuts to serve; handful basil leaves to serve; 8 slices ciabatta for bruschetta; 1 clove garlic for the bruschetta

01

Overview

Prep35 min

Cook75 min

Total110 min

Servings8

DifficultyEasy

02

Ingredients

100 ml olive oil3 large auberginescut into 2 cm cubes2 long shallotschopped4 large plum tomatoeschopped2 tsp caperssoaked if salted50 g raisins4 celery stickssliced50 ml red wine vinegarhandful toasted pine nutsto servehandful basil leavesto serve8 slices ciabattafor bruschetta1 clove garlicfor the bruschetta

03

Equipment

Large heavy-based saucepan or casserole
Griddle pan
Slotted spoon

04

Method

01

Brown the aubergine

Heat the olive oil in a large heavy-based pan over medium heat and add the cubed aubergine. Cook for 15 to 20 minutes until soft, then scoop it out, leaving the oil behind. Add the shallots and cook about 5 minutes until soft and translucent.

02

Simmer the sweet-sour stew

Add the tomatoes and cook slowly until they break down into a soft mush, then return the aubergine to the pan. Stir in the capers, raisins, celery, and red wine vinegar, season well, cover, and cook over low heat for 40 minutes until everything is soft and smells sweet and sour.

03

Serve with bruschetta

Heat a griddle pan, drizzle the ciabatta with olive oil, and griddle until toasted and lightly charred on both sides; rub with the garlic clove. Serve the warm caponata scattered with basil and pine nuts, with the bruschetta alongside.

✦

Tips

NoteCaponata tastes even better the next day once the flavors develop; bring to room temperature before serving.

NoteAdd a handful of chopped green olives with the capers for extra salty bite.

NoteSpoon leftovers through hot pasta or over roast chicken for a heartier meal.

✦

Nutrition

Calories235 kcal per serving

Fat15 g

Carbohydrates20 g

Protein4 g

Fibre5 g

✦

Storage

RefrigeratorCool fully and keep in an airtight container up to 3 to 4 days; flavor improves overnight.

FreezerFreeze the caponata (without bruschetta) for up to 3 months.

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Frequently asked

What is caponata?+

A Sicilian vegetable stew of aubergine, tomato, capers, raisins, and pine nuts with a sweet-sour bite.

Can I serve it warm or cold?+

Both; it is classic at room temperature with bruschetta, but also good gently warmed.

How do I make it heartier?+

Toss it through pasta or spoon it over roast chicken or fish.

Eggplant Tomato Stew

Overview

Ingredients

Equipment