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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

Mary Berry

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.

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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 tbsp 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.

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From the book: Love to Cook

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