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Try this caponata for National Vegetarian Week!

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!

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Ingredients

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

Olive oil

Salt and pepper

 

Method

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.

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Taken from Miguel Barclay's Meat-Free One Pound Meals (Headline Home)