Smoky Eggplant Caponata Bites
INGREDIENTS
- 2 medium eggplants, diced
- 1 red onion, diced
- 2 celery stalks, diced
- 200g cherry tomatoes
- 40g pitted green olives
- 2 tbsp capers
- 2 tbsp red wine vinegar
- 1 tsp brown sugar
- 1 block ready-made polenta, sliced into squares
NUTRITION
Per serving
195
Calories
4g
Protein
22g
Carbs
9g
Fats
METHOD
1
Cook the eggplant
Roast the eggplant cubes with two tablespoons of olive oil at 220C for twenty minutes, until deeply charred at the edges.
2
Build the caponata
In a wide pan, soften onion and celery for five minutes. Add tomatoes, olives, capers, vinegar, sugar and the roasted eggplant. Simmer for ten minutes.
3
Crisp the polenta
Pan-fry the polenta squares in a dry non-stick pan for four minutes per side until a crust forms.
4
Top and serve
Spoon the caponata over each polenta square while still warm and finish with torn basil leaves.
VEG.ARMY TIP
Caponata tastes better the next day. Make it in the morning and assemble before serving.
