OXO

Quick Vegetable Caponata

The Recipe Fancy giving it a go at home?

What you need

Here are the essentials

  • 1 small onion, peeled and chopped
  • 1 medium aubergine, diced into 1cm cubes
  • 1 garlic clove, peeled and crushed
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • 400g chopped tomatoes
  • 1 tbsp black olives, pitted and sliced
  • 2 Vegetable Cubes
  • 1 tbsp flat leaf parsley, chopped

How to make it

Here's what you need to do

  1. Heat the oil in a large heavy-based pan
  2. Add the onion and fry over a medium heat for 2-3 mins
  3. Add the aubergine and garlic, cook for 4 mins over a medium heat, stirring regularly
  4. Crumble in the cubes and mix well
  5. Add the balsamic vinegar and reduce down for a minute or so until it has nearly all evaporated away
  6. Add the tomatoes, sugar and olives and cook for 5 mins
  7. Add the parsley and cook for a further minute, then serve

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