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Caponata Couscous
Caponata is a traditional Sicillian dish with fried aubergine and tomato, which we add to a bed of couscous with salty capers and sweet dried fruit.
Ingredients
Ingredients
- aubergine, cut into cubes
- salt + pepper
- olive oil
- shallot, peeled + sliced
- celery stalks, sliced
- tomato puree
- ripe tomatoes, diced
- red wine vinegar
- capers
- sultanas or raisins
- giant couscous, or normal couscous
- fresh basil, leaves picked
Method
- 1
Heat a frying pan on a high heat. Then season the aubergine cubes with salt and add them to the dry pan and fry for 5-6 minutes until soft and charred. Then tip the aubergine out onto a plate.
- 2
Put the pan back on a medium - high heat and add a drizzle of olive oil. Add the shallot and celery along with a pinch of salt and pepper. Cook, stirring occasionally for 5 minutes until the shallot has softened.
- 3
Add the tomato puree, stirring for 30 seconds then add the tomatoes, along with the aubergine from earlier, red wine vinegar, capers and sultanas or raisins. Stir to combine then simmer with a lid on for 15 minutes.
- 4
Meanwhile, cook the couscous as per packet instructions.
- 5
To serve, divide the couscous between two bowls. Check the caponata sauce and season to taste with salt and pepper if necessary, then top the couscous with the sauce.
- 6
Finish each serving with a drizzle of olive oil and a few basil leaves.
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