Aubergine Caponata
This delicious recipe for aubergine caponata goes with every protein from fish to eggs and from cheese to chickpeas. Make a big batch and freeze if for really simple meals in minutes.
INGREDIENTS
75g aubergine, diced
25g baby tomatoes, halved
5g tomato puree
15g onion, diced
4 olives halved
capers
1 tablespoon of extra virgin olive oil
salt and pepper
INSTRUCTIONS
Add all the ingredients to a pan with 3/4 of the oil, cover with a lid and cook over a medium heat for 15 to 20 mins. I add the last 1/4 of oil when I serve the caponata as it makes it even better.
SERVING SUGGESTION
Caponata goes really well with lots of things and freezes really well so it is worth batch cooking.
My favourites are with salmon fillet, chickpeas, blue cheese & rye bread, eggs - huevos rancheros.