Waitrose and Partners
Caponata

Caponata

This easy vegan stew turns seasonal aubergines and tomatoes into a versatile base for many different dishes.

3.5 out of 5 stars(3) Rate this recipe
Vegan
  • Serves8
  • CourseMain meal
  • Prepare19 mins
  • Cook31 mins
  • Total time50 mins

Ingredients

  • 2 tbsp Essential Olive Oil
  • 3 Essential Aubergines, roughly chopped
  • 2 tsp dried oregano
  • 1 pinch salt
  • 2 Essential Red Onions, finely sliced
  • 4 clove/s garlic, finely sliced
  • 25g pack flat leaf parsley, stalks and leaves, finely chopped
  • 3 tbsp nonpareille capers, drained and rinsed
  • 130g Essential Pitted Green Olives
  • 75g Essential Raisins
  • 60ml Essential Red Wine Vinegar
  • 500g pack Essential Plum Tomatoes

Method

  1. Heat olive oil in a large pan over a medium-high heat. Add the aubergines, dried oregano and a pinch of salt. Cook for 8 minutes, stirring, until golden. Lower the heat, add the red onions and cook for about 5 minutes, until starting to soften. Add the sliced garlic cloves and the finely chopped stalks of parsley; cook for 1 minute. ' ‰cZan ha^XZY Essential Red Onions and cook for about * b^cjiZh! jci^a hiVgi^c\ id hd[iZc# 6YY ) ‰cZan ha^XZY garlic cloves VcY i]Z ‰cZan X]deeZY hiVa`h d[ V '*\ eVX` ÂVi aZV[ eVghaZn; cook for 1 minute. A

  2. Add the nonpareille capers, green olives, raisins and red wine vinegar, then cook for 2 minutes. Mix in the chopped plum tomatoes and cook for about 15 minutes, stirring occasionally, until all the vegetables are tender.

  3. Roughly chop ½ the parsley leaves; stir through and season. If not using it straight away, transfer the caponata to a bowl or freezerproof container, allow to cool and then chill, covered, for up to 5 days or freeze for up to 3 months.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

616kJ/ 148kcals

Fat

7.7g

Saturated Fat

1.3g

Carbohydrates

14g

Sugars

13g

Fibre

4.5g

Protein

2.4g

Salt

1g

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