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Campers’ caponata


Serves: 4
timePrep time: 10 mins
timeTotal time:
Campers’ caponata
Recipe photograph by Toby Scott
This sweet and sour Sicilian-inspired stew is so hearty. It’s even more delicious topped with crumbled feta and served with crusty bread for dunking

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
265Kcal
Fat
15gr
Saturates
4gr
Carbs
23gr
Sugars
20gr
Fibre
6gr
Protein
6gr
Salt
0.8gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 4 tbsp olive oil
  • 2 large aubergines, cut into 2cm dice
  • 1 large red onion, sliced
  • 1 x 430g jar Taste the Difference Rustica Italian passata
  • 3 tbsp capers, drained (or another piquant pickled veg eg gherkins)
  • 3 tbsp raisins, sultanas or other dried fruit
  • 1 tbsp caster sugar or honey
  • juice of ½ lemon
To serve
  • 75g vegetarian feta, crumbled
  • small handful basil leaves, torn

Step by step

Get ahead
Keeps for a day or two in the fridge. Add a splash of water when reheating
  1. Heat 11⁄2 tablespoons of the oil in a large pan over a high heat. Fry half the aubergine with a pinch of salt for 5-7 minutes or until golden-brown on all sides. Repeat with another 11⁄2 tablespoons of oil and the rest of the aubergine.
  2. Reduce the heat, add the remaining tablespoon of oil and onion, and then cook for a further 8 minutes or until the onion is softened and beginning to colour.
  3. Stir in the passata, capers, raisins or sultanas, sugar or honey and lemon juice, and season well. Fill the passata jar a quarter full with water and add this, too. Cover and simmer, stirring occasionally, for 20 minutes, then remove from the heat.
  4. Let the caponata sit for a while as it is best served warm or at room temperature. Scatter over the feta and basil, and enjoy with some crusty bread.
    Tip
    Scatter with a handful of toasted pine nuts or pumpkin seeds for extra crunch.

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