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Caponata with Buffalo Mozzarella
Ingredients
1 large (about 600g)
aubergine, cut into 3cm cubes
100ml
olive oil, plus a drizzle to serve
100g
blanched almonds
½
red onion, roughly chopped
2
celery sticks, cut into 2cm pieces
100g
large pitted green olives, quartered
3 tbsp
capers, soaked in water for 2 hours if salted
400ml
passata
2 tsp
caster sugar
1 tbsp
white wine vinegar
1 tbsp
pine nuts
Handful
basil leaves
Salt flakes
to sprinkle
2
buffalo mozzarella balls, quartered
Fresh sourdough
to serve (optional)
Instructions
STEP 1
Heat the oven to 180°C fan/gas 6. Put the aubergine cubes on a baking tray, then toss with 2 tbsp of the oil and a pinch of salt. Roast for 20 minutes.
STEP 2
Spread out the almonds on a second tray and toast in the oven for 5 minutes or until they darken and smell nutty. Remove and cool, then roughly chop.
STEP 3
In a large frying pan over medium heat, pour 2 tbsp of olive oil. Add the onion, celery, and a pinch of salt. Gently fry, stirring occasionally, for 3 minutes until translucent. Add olives, capers, and remaining oil. Stir well and add passata, then pour 200ml water into the jar, swish, and add to the pan. Simmer for 15 minutes.
STEP 4
Add the roasted aubergine, sugar, and a generous pinch of salt. Cover and cook over low heat for 25-30 minutes.
STEP 5
Remove from heat and stir in vinegar, pine nuts, chopped almonds, and basil. Cool to room temperature, drizzle with oil, and sprinkle with salt. Serve with mozzarella and fresh sourdough, if desired.
Nutrition Facts
(per serving)
Calories:
542 calories
Servings:
6 servings
Carbohydrates:
27 g
Fat:
38 g
Fiber:
5.9 g
Protein:
19 g
Sugar:
10 g
Meal Effort
Preparation:
40 minutes
Cook:
50 minutes
Total:
1 hrs 30 mins