This is a fresh and vibrant Italian dish made with capers and a splash of the caper brine to create a zingy plate of food that packs a punch, and costs less than £1 per portion!
¼ aubergine, roughly diced
½ red onion, roughly sliced 1 garlic clove, sliced
Pinch of dried oregano
1 tomato, roughly chopped Small handful of capers
Big splash of liquid from the caper jar
½ mug of couscous
½ mug of boiling water
Handful of spinach
Salt and pepper
Start by pan-frying the aubergine in a dry pan over a medium heat for a few minutes until it starts to colour. Then add a splash of olive oil, the onion, garlic and a pinch of oregano. Fry for a few minutes until the garlic starts to colour, then add the tomato. Continue frying for a few more minutes before adding the capers and a big splash of the caper brine.
Simmer for a couple of minutes, remove from the heat, then add a handful of spinach, allowing it to wilt in the heat of the pan, and season to taste.
In a bowl, mix together the couscous, a pinch of salt and pepper and the boiling water. Leave to stand for a few minutes then fluff with a fork and serve with the caponata.
Taken from Miguel Barclay's Meat-Free One Pound Meals (Headline Home)