Caponata Soup

Caponata is a Sicilian dish using aubergines and celery. Here I’ve made it into a thick soup. Yummy!

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:

Serves 2

  • 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 half the basil.
  • Tip into bowls, top with the remaining basil and serve.

 

 

This is a delicious dish to serve with a baked white or sweet potato and a bit of grated cheese on top. Or serve with a couple of slices of nutty brown bread to break your fast.

Jam packed with flavour and goodness and will keep in the fridge for up to 3 days.