- 0:15 Prep
- 0:33 Cook
- 4 Servings
- Capable cooks
Warm up on cold winter nights with this spicy caponata bake.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small brown onion, chopped
- 1 baby eggplant, cut into 1.5cm pieces
- 1 red capsicum, cut into 1.5cm pieces
- 3 garlic cloves, crushed
- 1/4 teaspoon chilli powder
- 400g can chopped tomatoes
- 1/2 cup Massel chicken style liquid stock
- 1/3 cup fresh basil leaves, torn
- 2 teaspoons capers, drained, rinsed
- 400g can borlotti beans, drained, rinsed
- 1/2 cup fresh breadcrumbs
- 1/3 cup grated parmesan
- Extra basil leaves, to serve
Method
- Step 1Preheat oven to 200 C/180 C fan-forced.
- Step 2Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add eggplant and capsicum. Cook, stirring, for 5 minutes or until eggplant is golden. Add garlic and chilli powder. Cook, stirring, for 1 minute or until fragrant.
- Step 3Add tomatoes, stock, basil, capers and beans. Season with salt and pepper. Stir gently to combine. Bring to the boil. Carefully transfer mixture to a 6 cup-capacity ovenproof dish.
- Step 4Combine breadcrumbs, parmesan and remaining oil in a bowl. Sprinkle over bean mixture. Season with pepper.
- Step 5Bake for 20 minutes or until top is golden. Serve sprinkled with extra basil.
Nutrition
1070 kj
Energy
10.2g
Fat Total
2.6g
Saturated Fat
8.3g
Fibre
11.4g
Protein
7mg
Cholesterol
650mg
Sodium
24g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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