with Pine Nuts and Garlicky Rice
Originating in Sicily, caponata has a characteristically sweet and sour sauce known as 'agrodolce', resulting in a delicious meld of flavours. Always with a base of aubergine, it's often prepared with other vegetables such as peppers, onions and capers for their briny flavour. We're pairing it with rice for a more filling dinner.
Allergens
Utensils
Tags
Aubergine
2 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Garlic Clove
3 unit(s)
Basmati Rice
150 grams
Pine Nuts
15 grams
Cider Vinegar
15 milliliter(s)
Tomato Passata
1 carton(s)
Dried Oregano
1 sachet(s)
Capers**
15 grams
Honey
15 grams
Vegetable Stock Paste
10 grams
Water for the Rice
300 milliliter(s)
Sugar
0.5 tsp
Water for the Sauce
150 milliliter(s)
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Pop the aubergine and pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine and pepper on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan (with a tight fitting lid) on medium heat. When the oil is hot, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min.
Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a large frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Transfer the pine nuts to a small bowl and set aside (don't wash your pan, you'll use it in the next step).
Put your (now empty) frying pan back on medium heat with a drizzle of oil and a knob of butter (if you have any).
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Add the sugar (see pantry for amount) and cider vinegar. Cook until the onion is caramelised and the vinegar has evaporated, 1-2 mins more.
Add the remaining garlic, stir together and cook for 1 min.
Add the tomato passata to the pan of onions along with the dried oregano, capers, honey, vegetable stock paste and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Season with salt and pepper, then bring to the boil.
Once aubergine and pepper are cooked, add to the sauce, then simmer until thickened, 7-10 mins. Taste and season with more salt and pepper if needed.
Fluff up the rice with a fork and share between your bowls.
Top with the aubergine caponata and sprinkle over the pine nuts to finish.
2105
kJ
Energy (kJ)
503
kcal
Energy (kcal)
6.8
g
Fat
0.8
g
of which saturates
102.6
g
Carbohydrate
28.9
g
of which sugars
14.1
g
Dietary Fibre
14.1
g
Protein
1.61
g
Salt
