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
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.
|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|
|1½ tsp||caster sugar|
|3 tbsp||chopped parsley|
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.
Can be made up to a day ahead and reheated to serve.
Freezes for up to a month.