Baked Caponata

Name: Baked Caponata
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 2 as a main or 4 as a side
Ingredients: 2 tbsp red wine vinegar; 200 g cherry tomatoes; 3 tbsp olive oil; 300 ml tomato passata; 1 stick of celery, cut into 1cm slices; 1 red onion, peeled and thickly sliced; 1 red pepper, deseeded and chopped into 2.5cm pieces; 1 courgette, chopped into 2.5cm pieces; 1 tbsp capers, rinsed; 2 tbsp pine nuts, toasted (optional); 2 tbsp sultanas; 1 aubergine, chopped into 2.5cm pieces; small handful of basil leaves (optional); 2 cloves garlic, thinly sliced

Preparation info

Serves
2
as a main

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

This is a low-maintenance traybake which just requires quick chopping and roasting to produce. It works as a side dish with a piece of baked white fish, chicken or grilled halloumi, but it’s also lovely blended into a quick pasta sauce (which is often a great a hit with the little ones), or into a soup with a little vegetable stock. It’s even great on toast with an egg for breakfast. This will keep in the fridge for 3-4 days.