HOW TO COOK A CAPON RECIPES

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CAPONATA RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Caponata recipe - Recipes and cooking tips - BBC Good Food image

A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

Provided by John Torode

Categories     Dinner, Starter

Total Time 1 hours 50 minutes

Prep Time 35 minutes

Cook Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 12

100ml olive oil
3 large aubergines , cut into 2cm cubes
2 long shallots , chopped
4 large plum tomatoes , chopped
2 tsp caper , soaked if salted
50g raisin
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves
8 slices ciabatta
olive oil , for drizzling
1 garlic clove

Steps:

  • Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan – you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour.
  • When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.

Nutrition Facts : Calories 235 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.4 milligram of sodium

CAPONATA PASTA RECIPE | BBC GOOD FOOD



Caponata pasta recipe | BBC Good Food image

Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Total Time 20 minutes

Prep Time 2 minutes

Cook Time 18 minutes

Yield 4

Number Of Ingredients 10

4 tbsp olive oil (or use the oil from your chargrilled veg, see below)
1 large onion, finely chopped
4 garlic cloves, finely sliced
250g chargrilled Mediterranean veg (peppers and aubergines, if possible) from a jar, pot or deli counter, drained if in oil (you can use this oil in place of the olive oil) and roughly chopped
400g can chopped tomatoes
1 tbsp small capers
2 tbsp raisins
350g rigatoni, penne or another short pasta shape
bunch basil leaves, picked
parmesan (or vegetarian alternative), shaved, to serve

Steps:

  • Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time – the sweeter the better). Add the garlic for the final 2 mins of cooking time.
  • Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
  • Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan

Nutrition Facts : Calories 542 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 85 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 9 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.5 milligram of sodium

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