Aubergine Caponata by @deliciouslyella

1h30

4 servings

🍆

1 kg

Aubergine

🥬

4 stalks

Celery

🧅

200 g

Red onion

🫒

59 ml

Olive oil

🧂

10 g

Fine sea salt

🥜

50 g

Pine nuts

🫒

50 g

Capers

🫒

170 g

Kalamata olives

🍇

59 ml

Red wine vinegar

🍁

44 ml

Maple syrup

🍅

800 g

Cherry tomatoes

🌿

30 g

Basil

  1. Preheat

    Preheat the oven to 140°C fan / 285°F.

  2. Peel
    • celery

    Peel the celery and cut it into 2 cm / ¾-inch angled slices.

  3. Cut
    • aubergine
    • red onion

    Cut the aubergine and red onion into 2 cm / ¾-inch pieces.

  4. Toss
    • aubergine
    • celery
    • red onion

    Toss the aubergine, celery, red onion, and 2 teaspoons fine sea salt in the large mixing bowl.

  5. Divide
    • aubergine
    • celery
    • red onion

    Divide the vegetables between 2 roasting trays and drizzle each tray with 2 tablespoons olive oil.

  6. Roast
    • aubergine
    • celery
    • red onion

    Roast the vegetables for 30 minutes and stir them halfway through cooking.

  7. Transfer
    • aubergine
    • celery
    • red onion

    Transfer all roasted vegetables into 1 roasting tray and add the pine nuts, capers, and Kalamata olives.

  8. Stir
    • red wine vinegar
    • maple syrup
    • canned cherry tomatoes

    Stir in the red wine vinegar, maple syrup, and canned cherry tomatoes.

  9. Roast

    Cover the roasting tray tightly with aluminum foil and roast for 30 to 40 minutes until silky.

  10. Stir
    • fresh basil
    • fine sea salt

    Stir in the fresh basil and adjust the seasoning if needed.

  11. Serve

    Serve immediately or rest the caponata at room temperature for 120 to 180 minutes before serving.

Aubergine Caponata by @deliciouslyella

1h30

4 servings

🍆

1 kg

Aubergine

🥬

4 stalks

Celery

🧅

200 g

Red onion

🫒

59 ml

Olive oil

🧂

10 g

Fine sea salt

🥜

50 g

Pine nuts

🫒

50 g

Capers

🫒

170 g

Kalamata olives

🍇

59 ml

Red wine vinegar

🍁

44 ml

Maple syrup

🍅

800 g

Cherry tomatoes

🌿

30 g

Basil

Preparation Steps

  1. Step 1/11

    Preheat the oven to 140°C fan / 285°F.

  2. Step 2/11

    Peel the celery and cut it into 2 cm / ¾-inch angled slices.

    🥬celery
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Cut the aubergine and red onion into 2 cm / ¾-inch pieces.

    🍆aubergine
    🧅red onion
    🔪chef's knife
    🪵cutting board

  4. Step 4/11

    Toss the aubergine, celery, red onion, and 2 teaspoons fine sea salt in the large mixing bowl.

    🍆aubergine
    🥬celery
    🧅red onion
    🧂fine sea salt
    🥣large mixing bowl
    🥄wooden spoon

  5. Step 5/11

    Divide the vegetables between 2 roasting trays and drizzle each tray with 2 tablespoons olive oil.

    🍆aubergine
    🥬celery
    🧅red onion
    🫒olive oil
    🍳roasting tray
    🥄measuring spoons

  6. Step 6/11

    Roast the vegetables for 30 minutes and stir them halfway through cooking.

    🍆aubergine
    🥬celery
    🧅red onion
    🫒olive oil
    🍳roasting tray
    🥄wooden spoon

  7. Step 7/11

    Transfer all roasted vegetables into 1 roasting tray and add the pine nuts, capers, and Kalamata olives.

    🍆aubergine
    🥬celery
    🧅red onion
    🥜pine nuts
    🫒capers
    🫒Kalamata olives
    🍳roasting tray
    🥄wooden spoon

  8. Step 8/11

    Stir in the red wine vinegar, maple syrup, and canned cherry tomatoes.

    🍇red wine vinegar
    🍁maple syrup
    🍅canned cherry tomatoes
    🍳roasting tray
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/11

    Cover the roasting tray tightly with aluminum foil and roast for 30 to 40 minutes until silky.

    🍳roasting tray
    🧻aluminum foil

  10. Step 10/11

    Stir in the fresh basil and adjust the seasoning if needed.

    🌿fresh basil
    🧂fine sea salt
    🍳roasting tray
    🥄wooden spoon

  11. Step 11/11

    Serve immediately or rest the caponata at room temperature for 120 to 180 minutes before serving.

    🍳roasting tray

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Nuts, Condiments, Fruits, Sweeteners

Ingredients

Aubergine, Celery, Red onion, Olive oil, Fine sea salt, Pine nuts, Capers, Kalamata olives, Red wine vinegar, Maple syrup, Cherry tomatoes, Basil

Notes

Aubergine (whole, about 1kg / 2 lb 4 oz, cut into 2cm chunks), Celery (sticks, peeled and sliced at an angle into 2cm slices), Red onion (whole, large, cut into 2cm slices), Pine nuts (a handful, about 1.75 oz), Capers (about 50g / 1.75 oz, drained), Kalamata olives (1 jar, pitted, 165g / 5.75 oz drained weight), Cherry tomatoes (2 x 400g cans), Basil (large handful)

Allergens

Celery, Tree nuts, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free, Plant-based

Calories

390 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Dietary fiber: 12g, Total fat: 25g, Sugars: 20g

Nutritional Information

Minerals

Potassium: 880mg, Sodium: 1450mg, Calcium: 95mg, Iron: 2.8mg

Vitamins

Vitamin C: 31mg, Vitamin K: 35mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

roasting tray, large mixing bowl, chef's knife, cutting board, vegetable peeler, measuring spoons, wooden spoon, aluminum foil

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Summer picnic, Weeknight dinner, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Sicilian, Italian, Mediterranean

Geographic

Italy, Sicily

Various

Aspect

Texture

Silky, Tender, Soft, Saucy, Creamy, Juicy

Flavors

Sweet, Sour, Salty, Tangy, Briny, Savory, Herbal, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 180 min (Keep covered,Use only for flavor development before serving), fridge : 240 min (Cool completely before refrigerating,Store in an airtight container,Consume within 4 days), freezer : 43200 min (Store in a freezer-safe airtight container,Freeze without fresh basil if possible,Thaw overnight in the refrigerator)