Mary Berry’s aubergine caponata
A vibrant Mediterranean-style dish packed with aubergine, olives and capers
SERVES
4
PEOPLE
Ingredients
8tbsp olive oil
2 aubergines, cut into 2cm cubes
2 onions, finely chopped
2 celery sticks, finely chopped
1 red pepper, deseeded and cut into 1cm cubes
3 large garlic cloves, finely grated
500g passata
115g soft pitted black olives
2tbsp white wine vinegar
3tbsp capers from a jar, drained
1½tbsp caster sugar
3tbsp freshly chopped parsley
Method
Heat three tablespoons of the oil in a large frying pan that has a lid over a high heat. Add half of the aubergine and fry until browned. Remove the aubergine from the pan and set aside. Heat another three tablespoons of the oil in the pan and fry the remaining aubergine. Set aside with the rest.
Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for three-to-four minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and freshly ground black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20-25 minutes.
Remove the lid from the pan and simmer for another five minutes, until the sauce has reduced and the vegetables are soft but not mushy.
Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.
Tips: Can be made up to a day ahead and reheated to serve. Freezes for up to a month.
