Easy caponata
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Easy caponata

By Jane Hornby

Caponata is a chunky aubergine sauce that is great for dipping bread sticks into or spreading on toast

  • Prep:20 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 149
  • fat 12g
  • saturates 2g
  • carbs 9g
  • sugars 7g
  • fibre 3g
  • protein 2g
  • salt 0.68g

Ingredients

  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 red pepper, peeled and chopped
  • 1 yellow pepper, peeled and chopped
  • 5 garlic cloves - 4 sliced and 1 halved, to serve
  • 5 tbsp olive oil, plus extra to serve
  • 100g chargrilled aubergines from a jar, pot or deli counter, drained if in oil and roughly chopped
  • 400g can chopped tomatoes
  • 1 tbsp small capers
  • handful green olives, chopped
  • 1 tbsp red wine vinegar
  • 1 tsp caster sugar
  • large baguette, thickly sliced and toasted, to serve

Method

  1. Gently cook the onion, celery, peppers and garlic in the oil for 15-20 mins until soft. Tip in the rest of the ingredients, then simmer for 5 mins to heat through. Can be made up to a day ahead. Eat hot or at room temperature, on toasted bread rubbed with the cut garlic clove and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.

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