Easy caponata stew
Prep
5 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This is my go to weeknight dinner when I want something delicious but don't have much time. Easy caponata stew comes together in just 25 minutes from start to finish, making it perfect for busy evenings. The aubergine is wonderfully versatile and packed with fiber, which keeps you feeling satisfied long after you've finished eating. What I love most is how forgiving this recipe is with basic pantry ingredients like canned tomatoes and capers, so it won't break the bank. Fresh basil and a squeeze of lemon brighten everything up at the end, turning humble vegetables into something that tastes restaurant quality.
Ella x
Ingredients
- 1 tbspolive oil plus a splash
- 11 red onion finely chopped
- 11 aubergine cut into 1cm cubes
- 11 garlic clove peeled
- 1 tspdried oregano
- 2 tbspcapers
- 400 mlcan cherry tomatoes
- 2 slicesof crusty bread
- ½ smallpack of basil
- 1½ lemon juiced
Detail level
Instructions
- 1
Heat the olive oil in a high-sided frying pan over a high heat, add the onion and aubergine with a big pinch of salt and fry until golden and softened, around 10 mins. Crush in the garlic with the oregano and cook for 1 min max, then tip in the capers and tomatoes. Half fill the empty can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.
- 2
Toast the bread, then drizzle with a little more olive oil. Squash the cherry tomatoes a bit with the back of a spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and black pepper to taste. Tip into bowls, top with the remaining basil and serve.
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