Ingredients
- 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)
- Calories 786
- Fat 69.3g
- Saturates 7g
- Protein 6g
- Carbs 44.6g
- Sugars 29g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Caponata
Italian 30 Mins Prep · 30 Mins Cook
- Cube the aubergines and salt them generously. Allow to stand for 20 minutes.
- Heat the oil to 180°C.
- 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.
- Peel and chop the onion.
- 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.
- Meanwhile, soak the raisins in warm water for 10 minutes. Shred the basil. Chop the celery.
- 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.
- Allow to cool completely before serving.