Caponata With Basmati Pilau

Ingredients

  • 2 aubergines, roughly chopped
  • 2 tsp olive oil
  • black pepper
  • 1 bunch spring onions, roughly chopped
  • 3 sticks celery, roughly chopped
  • 4 garlic cloves, finely grated
  • 500g cherry tomatoes, halved
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • 50g pitted green olives, roughly chopped
  • 2 tbsp roughly chopped basil leaves
  • 2 x 250g packs cooked brown basmati rice
  • 3 tbsp finely chopped flat leaf parsley
  • 3 tbsp finely chopped chives
  • 1 lemon, zested

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
275g per serving
13% %GDA
Fat
7.00g per serving
10% %GDA
Saturates
1.50g per serving
8% %GDA
Sugars
12.50g per serving
14% %GDA
Salt
0.60g per serving
10% %GDA

Method

  1. Preheat the oven to 220°C, fan 200°C, gas mark 8.

  2. Tip the aubergines onto a large roasting tray and drizzle with half the oil, then season well with black pepper and toss until coated in oil. Place in the oven to roast for 20 minutes until golden and tender.

  3. While they roast, make the sauce. Heat a saucepan until medium hot. Add the remaining oil and the spring onions and celery and cook for 3-4 minutes until softened, but not coloured. Add the garlic and cook for another minute.

  4. Add the cherry tomatoes, honey and vinegar and stir well. Cover with a lid and simmer for 10 minutes until the tomatoes have softened and the celery is tender. Mash down and cook for another couple of minutes.

  5. Meanwhile, cook the rice according to packet instructions and tip into a bowl. Stir in the parsley, chives and lemon zest and season with plenty of black pepper.

  6. Add the roasted aubergine to the pan along with the olives and cook for another 2 minutes until hot through then stir in the basil.

  7. Serve the Caponata with the rice.