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Caponata (vegetable stew)
Soups & stews
Caponata (vegetable stew)
Ingredients
- 2 aubergines, cut into large dice and salted
- 2 large courgettes, cut into large dice and salted
- ½ celery head, cut into ½ cm slices
- 1 fennel bulb, cut into ½ cm slices
- 1 small cauliflower, broken into florets, core cut into batons
- 1 mild white or red onion, finely sliced
- 200ml passata
- 100ml tomato purée
- 1½ tbsp sugar
- 3 tbsp balsamic vinegar
- 1 tin borlotti beans, drained (optional, definitely not authentic)
- 4 anchovies (optional)
- 1½ tbsp rinsed capers
- 50g pitted olives, roughly chopped
- 2 tbsp sultanas
- 2 tbsp parsley, chopped
Method
Prep time:
20 min
PT20M
Cooking time:
20 min
PT20M
-
Step 1
Rinse the salt from the aubergines and courgettes, pat dry, and fry in batches in oil until tender and golden. Blanch the celery, fennel and cauliflower for 2 minutes. -
Step 2
Gently sauté the onion, add the passata, tomato purée and sugar and cook gently until it reduces slightly and darkens. Add the vinegar. Transfer to a large bowl and gently fold in all the other ingredients. Caponata will keep for several days in the fridge but must be served at room temperature.