Mary Berry’s Aubergine Caponata
Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.
From the book
Love to Cook
120 recipes from the nation's favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
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Introduction
Traditionally made with green olives and red wine vinegar, I prefer using soft black pitted olives and white wine vinegar, as I always have them in the cupboard.
Ingredients
| 8 tbsp | olive oil |
| 2 | aubergines, cut into 2cm (¾ in) cubes |
| 2 | onions, finely chopped |
| 2 | celery sticks, finely chopped |
| 1 | red pepper, deseeded and cut into 1 cm (½ in) cubes |
| 3 | large garlic cloves, crushed |
| 500g (1lb 2oz) | passata |
| 100g (4oz) | soft pitted black olives |
| 2 tbsp | white wine vinegar |
| 3 tbsp | capers |
| 1½ tsp | caster sugar |
| 3 tbsp | chopped parsley |
Method
Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.
Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.
Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.
Mary’s tips:
Can be made up to a day ahead and reheated to serve.
Freezes for up to a month.
Reviews
6 Ratings
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