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Eggplant Caponata with Fregola, Burrata and Olives

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
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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.
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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

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