Aubergine Caponata

Already have an account?

Build my box

Aubergine Caponata

Aubergine Caponata

Ingredients
Method

Ingredients

Method

2 tbsp oil
2 onions, halved and sliced
100g celery, sliced
2 grated garlic cloves
2 aubergines, cut into big chunks
2 yellow peppers, cut into large chunks
4 tomatoes, chopped
40g large raisins
2 tbsp balsamic vinegar
1 tbsp capers
12 black olives, halved
15g parsley, finely chopped
Quinoa or couscous, to serve

Heat the oil in a pan and fry the celery and onion together for 10 mins, stirring regularly until softened and coloured. Stir in the aubergine, garlic, tomatoes, peppers and raisins, then add the capers, olives and vinegar. Mix well, then cover and cook on a low heat for 20 mins, stirring a couple of times along the way. Stir in the parsley and serve with couscous or quinoa.

20 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box