Caponata Soup
- Prep: 15 minutes
- Cook: 30 minutes
- Serves: 2
Caponata is a Sicilian dish using aubergines and celery. Here we’ve made it into a thick soup, or stew. It is jam packed with flavour and goodness and will keep in the fridge for up to 3 days.
INGREDIENTS
- 1 tbsp olive oil, plus a drizzle
- 1 red onion, finely chopped
- 1 celery stick, cut into 1cm chunks
- 1 large aubergine, cut into 1cm cubes
- 1 garlic clove, peeled and crushed
- 1 tsp dried oregano
- 2 tbsp capers
- 1 tbsp red wine vinegar
- 400ml can cherry tomatoes (or chopped tomatoes)
- Handful fresh basil
- Pinch LoSalt
- Freshly ground black pepper
METHOD
- Heat the olive oil in a high-sided frying pan over a high heat, add the onion, celery and aubergine with a pinch of LoSalt and freshly ground black pepper. Fry for 8-10 mins until golden and softened.
- Next add the garlic, dried oregano, capers, red wine vinegar and tomatoes.
- Half fill the empty tomato can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.
- Squash the cherry tomatoes a bit with the back of a spoon, then stir in the basil, keeping a few leaves back to garnish.
- Tip into bowls, top with the remaining basil and serve.