This aubergine recipe is based on a classic Sicilian dish called caponata and contains plenty of Mediterranean vegetables and spices. Give it a go this week and you’ll be forgiven for thinking you’re on holiday!
HOW TO MAKE AUBERGINES, MINT AND RAISIN CAPONATA
Taken from The Kitchen Orchard by Natalia Conroy
Gently toast the pine nuts on a baking sheet in a low oven (about 150ºC/Gas 2) until golden.
Boil some water and pour it over the tomatoes – the skin will start to peel away. After about 30 seconds in the hot water, put the tomatoes into another bowl with ice and water.
Fill the largest pot you have with sunflower oil so that the level of oil reaches one third of the way up the sides. Heat the oil until extremely hot – drop a cube of aubergine in: if it fizzes vigorously, the oil is hot enough. Fry the aubergine in batches and when dark golden on all sides, drain on plenty of kitchen paper. While the aubergines are still hot, sprinkle with 1 tablespoon of the vinegar and some salt.
In a saucepan, heat the olive oil over a medium heat and fry the onions and garlic with the honey. Season with salt and pepper and when they are very soft – about 15 minutes – add the tomato and celery.
Finally, in a large mixing bowl, toss the aubergine with the tomato mixture, remaining vinegar, mint, capers, raisins and pine nuts. Check the seasoning and serve.
- 2 tablespoons pine nuts
- at least 1 litre sunflower oil
- 1 aubergine (about 400g), cut into 2cm cubes
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 1½ tablespoons honey
- 4 large plum tomatoes, blanched in boiling water, then peeled, seeded and roughly diced
- 200g celery, roughly chopped and boiled until soft
- 2 tablespoons fresh finely chopped mint leaves
- 1 tablespoon capers
- 1 tablespoon raisins
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
Burnt Basque Cheesecake with Mulberry sauce
Once we tried our first slice of burnt Basque cheesecake from San Sebastian, we knew it was love! We’ve paired ours with some seasonal berries for good measure.
By Rose Fooks • Published
Christmas pudding cheesecake
This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet
By Rose Fooks • Published
Venus in retrograde 2022—How will it affect your love life, depending on your star sign
Venus in retrograde 2022 presents rare conjunction and the push you need to transform your love and sex life—but time is running out
By Stephanie Campos-Powell • Published
Emma Thompson on filming her first nude scene—'It's very challenging to be nude at 62'
Emma Thompson has opened up about her new movie Good Luck to You, Leo Grande which features the 62-year-old actress' first nude scene
By Laura Harman • Published
Princess Eugenie's adorably awkward comment on wedding day revealed by lip-reader
Princess Eugenie's adorably awkward comment to husband Jack Brooksbank on wedding day revealed as a lip-reader decodes sweet moment between the couple
By Aoife Hanna • Published