Vegan, Gluten Free
Elevated caponata
20 mins
Easy
8 Servings
Here’s a really simple Sicilian stew based on Jason’s time working at the Piccolino restaurant chain and influenced by the famed chef Antonio Carluccio. Packed with antioxidants, it’s a fantastic side dish or can be used cold as a relish.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
Here’s a really simple Sicilian stew based on Jason’s time working at the Piccolino restaurant chain and influenced by the famed chef Antonio Carluccio.
Packed with antioxidants, it’s a fantastic side dish or can be used cold as a relish. It again obviously contains aubergines, our hero vegetable of the month for June 2022, as well as honey (local if possible as that may help those with seasonal allergies), apple cider vinegar, capers and toasted pine nuts.
These have more protein than any other nut and also contain high levels of monosunatured and polyunsaturated fats. Another great addition here are raisins, a good source of antioxidants, B vitamins, and minerals such as iron, copper, magnesium, and potassium.
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Ingredients
300g/11oz small diced aubergine (1 medium size)
75g/2.6oz fine diced celery
50g/1.8oz smashed and peeled garlic
200g/7oz BB Tomato Fondue
50g/1.8oz apple cider vinegar
50g/1.8oz honey
5tsp salted capers rinsed
50g/1.8oz raisins
5tsp toasted pine nuts
75g/2.6oz extra virgin olive oil
1tsp basil leaves chiffonaded
2tsp salt
Optional additions: artichokes, olives, chickpeas
Nutrition Per Serving
Calories
171
Fats
11G
Carbs
17G
Protein
2G
Method
Pre-soak the raisins in a little hot water to swell
Dice the aubergine into approximately 3-5mm (1/4 inch) cubes as per the video
Add the olive oil to a shallow frying pan and heat to medium
Gently fry out the aubergine for 2-3 minutes, then add the celery and garlic
Cook for a further minute or two, add the vinegar, honey and raisins and cook for another 2 minutes
Add the Tomato Fondue, turn through the vegetables, then add the basil, pine nuts and capers
Taste for seasoning and allow to cool to room temperature
Eat immediately or spoon into a Kilner jar and keep in the fridge for up to 12 days to use as a relish
