Caponata stew recipe
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Inspired by Southern Italy, this caponata stew is packed with colourful veggies for a delicious summer main. Top with fried seabass and fresh basil to garnish or serve on its own for a hearty yet summery, vegan-friendly meal.
See method- Serves 6
- Takes 35 mins
- 204 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 4 tbsp olive oil
- 2 aubergines, trimmed and diced 2cm
- 2 celery sticks, trimmed and sliced
- 1 red onion, thinly sliced
- 2 large garlic cloves, thinly sliced
- pinch of crushed chillies (optional)
- 400g tomato passata
- 2 tbsp red wine vinegar
- 2 tbsp capers, drained
- 3 tbsp raisins
- 100g pitted green olives
- 2 tbsp pine nuts, toasted
- 10g fresh basil, to serve
- fried sea bass fillets, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 845kJ 204.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 10.8gProtein 3.2gFibre 4.8g
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Method
- Heat 3 tbsp oil in a large, lidded saucepan over a medium-high heat. Add the aubergines, season, and cook for 6-8 mins until beginning to colour and soften slightly. Transfer to a plate with a slotted spoon.
- Add the remaining oil to the pan along with the celery, onion, garlic and crushed chillies. Reduce the heat to low-medium and cook for 8-10 mins until softened.
- Add the passata and 150ml water, then bring to a simmer. Stir in the aubergine, vinegar, capers, raisins and olives. Cover and cook for 5 mins or until the veg is tender. Scatter with the pine nuts and basil to serve, alongside fried sea bass fillets, if you like.
- Tip: Use the remaining 100g passata for our Cheat's sfincione focaccia pizza.
- See more Italian recipes
Birra Moretti L'Autentica and Birra Moretti Sale Di Mare are brewed in the UK. Birra Moretti Zero is brewed in the Netherlands. Birra Moretti Zero contains ≤ 0.05% ABV.
