BUDGET VEGETARIAN RECIPES - BBC GOOD FOOD
Make a budget-friendly vegetarian supper with simple, storecupboard ingredients. Try a nourishing soup, a hearty pie or a curry to feed a crowd.
Provided by Good Food team
Number Of Ingredients 1
MARY BERRY AUBERGINE CAPONATA RECIPE | BBC LOVE TO COOK, 20…
Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.
Provided by Mary Berry
Yield Serves 4
Number Of Ingredients 1
Steps:
Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.
Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.
Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.
Mary’s tips:
Can be made up to a day ahead and reheated to serve.
Freezes for up to a month.
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