Caponata with cheesy polenta
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Caponata with cheesy polenta

By Esther Clark

Make something different for dinner with vegetable-rich caponata and cheesy polenta. It’s healthy, gluten-free, full of nutrients and sure to satisfy

  • Prep:15 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 324
  • fat 15g
  • saturates 5g
  • carbs 27g
  • sugars 17g
  • fibre 11g
  • protein 15g
  • salt 1g

Ingredients

  • 1-2 tbsp olive oil
  • 1 red onion, cut into thin wedges
  • 1 courgette, cut into rounds
  • 1 aubergine, cut into chunks
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • ¼ tsp chilli flakes
  • 400g can chopped tomatoes
  • 30g pitted green olives, halved
  • ½ tbsp capers, drained and rinsed
  • ½ small bunch of basil, finely chopped, plus extra to serve
  • 100g instant polenta
  • a little milk, to loosen (optional)
  • 40g parmesan or vegetarian Italian-style hard cheese, grated

Method

  1. Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.

  2. Meanwhile, cook the polenta following pack instructions – you may need to loosen with some water or milk if it’s too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.

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