Seasonal Recipe: Caponata with Tomato Sauce

Caponata with Tomato Sauce

Want to keep that summer feeling after your holiday? Try our delicious Mediterranean-inspired recipe. Caponata - Caponata is a Sicilian dish consisting of chopped fried aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers. Delicious served hot or cold, it is the ideal dish for making ahead.

Ingredients 2 medium aubergines, cut into 3cm pieces 3 tbsp olive oil Salt and pepper 1 onion, chopped 1 red pepper, deseeded and cut into 1cm pieces 4 celery stalks, cut into 1cm pieces 100ml white wine or red wine vinegar 1 tbsp tomato puree 2 tbsp capers, rinsed 10 green pitted olives 2 tbsp sugar 30g pine nuts

Tomato sauce

1 tbsp olive oil 1 anchovy 1 tsp garlic, chopped 800g passata Salt and pepper Serves 4 as a main dish (8 as a side)

1. Heat the oven to 200C / 180C fan / gas mark 6.

Place the aubergine pieces on 2 large baking trays.

Drizzle with 2 tbsp olive oil and season. Bake for 20 minutes until just turning golden. 2. Meanwhile, make the tomato sauce. Heat 1 tbsp olive oil in a large pan (large enough to also hold the aubergine). Add the anchovy and garlic and sauté for 1 minute. Add the passata and season, then simmer for 10 minutes to thicken the sauce. 3. Heat the remaining 1 tbsp olive oil in a frying pan and sauté the onion, pepper and celery for 5 minutes to soften. Tip the onion mixture into the tomato sauce with the remaining ingredients and the aubergine. Cook uncovered for 5 minutes. 4. Serve hot or cold.