Aubergine Caponata

Mary's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.

Serves
:
4
Preparation time
:
10 mins
Cooking time
:
40 mins
Dietry
:
Vegetarian

    Ingredients
  • 8 tbsp olive oil
  • 2 aubergines, cut into 2cm cubes
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 1 red pepper, deseeded and cut into 1 cm cubes
  • 3 large garlic cloves, crushed
  • 500g passata
  • 100g soft pitted black olives
  • 2 tbsp white wine vinegar
  • 3 tbsp capers
  • 1½ tbsp caster sugar
  • 3 tbsp chopped parsley
    Method
  1. Heat 3 tablespoons of the oil in a large frying pan over a high heat.
  2. Add half of the aubergine cubes and fry until browned.
  3. Remove the aubergine from the pan and set aside.
  4. Heat another 3 tablespoons of the oil and fry the remaining aubergine.
  5. Set aside with the rest.
  6. Heat the remaining oil in the pan.
  7. Add the onions, celery and pepper and fry over a high heat for 3-4 minutes.
  8. Add the garlic and fry for a few seconds.
  9. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar.
  10. Season with salt and black pepper, cover with a lid and bring up to the boil.
  11. Reduce the heat and simmer gently for 20-25 minutes.
  12. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.
  13. 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.