Caponata
prep: 15 minutes
cook: approx 30 minutes
serving: 6
Nutrition Facts
each serving
KCal
136
Carbs
15.1g
fiber
7g
Protein
4.9g
Fat
4.7g
Saturates
0.6g
Sugars
13.3g
Salt
0.06g
Fruit/Veg Portion
2
Ingredients
all 18 types- half tbsp olive oil
- 3 red onions, chopped
- 2 sticks celery, chopped
- 2 courgettes
- 3–4 aubergines, cubed
- 4 cloves garlic, crushed
- 1 x 400g tin tomatoes
- 1 tsp capers
- 1 tbsp white wine vinegar
- 1 tbsp tomato purée
- 20g sultanas
- 150ml water
- good grind black pepper
- 25g basil, torn
- 1 tbsp pine nuts
- For the courgetti spaghetti:
- 2 courgettes
- 2 tsp olive oil
Directions
6 steps in totalStep 1
Add the oil to a large saucepan. Add the onions and stir over a medium heat for4-5 minutes, until soft and starting to brown.
Step 2
Add the celery, courgettes and aubergines, and cook for 4-5 minutes, stirring regularly.
Step 3
Add all of the remaining ingredients, except the pine nuts and basil. Mix and cover with a tight-fitting lid.
Step 4
Bring down to a gentle simmer and cook for 15 minutes, stirring regularly.
Step 5
Add half the basil and pine nuts. Cook for 1 minute and place in a serving dish. Top with the leftover basil and pine nuts, and serve with the spaghetti.
Step 6
To make the spaghetti: Prepare the courgettes with a spiraliser, then place in boiling water for 2 minutes, drain and toss in a little olive oil, and serve.
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