RECIPES

Eggplant Caponata with Fregola, Burrata and Olives

Name: Aubergine Caponata with Fregola, Burrata and Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1 large aubergine, diced into ~1 cm cubes; 4 sprigs thyme, leaves picked; 1 tsp dried oregano; 2 cloves garlic, crushed; Pinch chilli flakes; 120 g fregola pasta; 80 g green olives, pitted and halved; 1 ball burrata; 2 sticks celery, finely diced; 1 large shallot, finely diced; 400 g tin chopped tomatoes; 1 heaped tbsp capers; 1 tbsp raisins; A handful basil leaves (plus extra to garnish); Salt; Black pepper; Olive oil

Easy to make and packed with flavor - this caponata recipe by @boroughchef is satisfying comfort food with a twist.

Serves: 3
Time: 30 minutes
Difficulty: Easy

This vibrant Mediterranean-inspired dish is a celebration of flavors and textures. Roasted eggplant melds beautifully with a rich tomato, celery, and caper sauce, while tender fregola pasta soaks up all the savory goodness. Topped with creamy burrata, briny olives, and fresh basil, it’s a simple yet impressive meal that’s perfect for a cozy dinner or entertaining guests.

Method

Ingredients

Step 1Mix the eggplant with thyme, oregano, olive oil, salt and pepper and place on a baking tray. Roast at 375°F until golden and tender (25-30 mins).
Step 2Meanwhile sweat the celery and shallots in a medium pan over a medium heat with a little oil. When softened stir in the garlic and chilli flakes. Cook for another minute, then stir in the chopped tomatoes, capers and raisins. Bring to a simmer, then stir in the cooked eggplant. Simmer until the sauce has thickened.
Step 3Meanwhile bring a large saucepan of salted water to a rolling boil. Cook the fregola pasta to al dente and drain, reserving a cup of the cooking liquid.
Step 4Stir the pasta into the sauce. Add half the basil, half the olives and enough pasta water to form a silky sauce. Season to taste.
Step 5Spoon into serving bowls, top with blobs of the burrata, the remaining olives and basil leaves. Drizzle over a little olive oil and finish with black pepper.

1 large eggplant, diced into ½ inch rounds
4 sprigs thyme picked
1 tsp dried oregano
2 cloves garlic, crushed
Pinch chilli flakes
4 oz fregola pasta (dried weight)
3 oz green olives, pitted and halved lengthways
1 ball burrata
2 sticks celery, finely diced
1 large shallot, finely diced
14 oz can chopped tomatoes
1 heaped tbsp capers
1 tbsp raisins
A handful basil leaves, torn (plus a few whole to garnish)  
Salt & pepper
Olive oil

Nest™ Bake Non-Stick Medium Blue Baking Sheet

$23.00

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“Easy to make, packed with flavor, and utterly satisfying - this caponata is perfect comfort food with a twist.”

— Beth Adamson, Chef and Recipe Developer

Helix Green Garlic Press

Make short work of crushing garlic with this easy-to-use garlic press, its unique twisting mechanism allows you to press with more power from less effort.

$18.00

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