
By Airstream Life
Sicilian Caponata Cookout
6 steps
Prep:15minCook:30min
A tasty summer supper recipe for your camp stove.
Updated at: Thu, 17 Aug 2023 08:01:42 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
28
High
Nutrition per serving
Calories371.6 kcal (19%)
Total Fat5 g (7%)
Carbs71.7 g (28%)
Sugars19.6 g (22%)
Protein15 g (30%)
Sodium501.7 mg (25%)
Fiber14 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

olive oil
for frying

1red onion
large, halved and sliced

2garlic cloves
finely chopped

1aubergine
large, chopped

1courgette
large, chopped 3-4 large tomatoes, quartered

1 heaped tbspcapers

2 Tbsppitted green olives
or black

200mltinned chopped tomatoes

2 Tbspred wine vinegar

1 tspdried mixed herbs

120gwholewheat couscous

175mlwater
boiling
Instructions
Step 1
Heat a little olive oil in a large heavy-based skillet set over a medium heat, then fry the onion and garlic with a good pinch of salt for about 10 minutes until softened.
Step 2
Add the aubergine and continue to fry for 10 minutes.
Step 3
Add the courgette, fresh tomatoes, capers, olives and about half the chopped tomatoes. Stir thoroughly and bring to a simmer. Cook for 10 minutes until the sauce has reduced and the mixture is becoming dry.
Step 4
Add the rest of the chopped tomatoes, plus the red wine vinegar and dried mixed herbs, then simmer for another 10 minutes until the sauce has reduced again and the flavours have concentrated.
Step 5
Meanwhile, put the couscous in a bowl, add the boiling water and cover for 10 minutes. Fluff up with a fork.
Step 6
To serve, divide the couscous between 2 plates and add a generous portion of the caponata alongside.
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