المكونات

  • Aubergines 2, large
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Pure Sunflower Oil For deep frying
  • Brown onion 1
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
  • SpinneysFOOD Fine Grain White Sugar 50g
  • Raisins 3 tbsp
  • SpinneysFOOD Fresh Basil 1 sprig
  • Celery stalks 2
  • SpinneysFOOD Organic Chopped Italian Tomatoes 1 x 400g tin
  • White grape vinegar 100ml
  • Capers 60g, rinsed
  • Pitted green olives 150g
  • Pine nuts 25g

Nutrition (Per serving)

  • سعرات حرارية 786
  • دهون 69.3g
  • المشبعة 7g
  • بروتين 6g
  • الكربوهيدرات 44.6g
  • السكريات 29g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كابوناتا

Italian 30 Mins Prep · 30 Mins Cook


  1. Cube the aubergines and salt them generously. Allow to stand for 20 minutes.
  2. Heat the oil to 180°C.
  3. Rinse and pat the aubergine cubes dry then deep fry in two batches until a dark golden brown. Remove with a slotted spoon and drain on paper towels.
  4. Peel and chop the onion.
  5. Heat the olive oil in a heavy-bottomed pan. Add the onion and sauté over a low heat, stirring occasionally, for 10 minutes, until golden. Stir in the sugar and cook for a further 10-20 minutes, until caramelised.
  6. Meanwhile, soak the raisins in warm water for 10 minutes. Shred the basil. Chop the celery.
  7. Once the onions have caramelised add the tomatoes, vinegar, and celery. Simmer over a low heat for 5 minutes. Add the capers, olives, drained raisins, pine nuts, basil and aubergines. Cook, stirring occasionally, for a few minutes.
  8. Allow to cool completely before serving.