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Aubergine Caponata with Fregola, Burrata and Olives

Easy to make and packed with flavour -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 flavours and textures. Roasted aubergine melds beautifully with a rich tomato, celery, and caper sauce, while tender fregola pasta soaks up all the savoury goodness. Topped with creamy burrata, briny olives, and fresh basil, it’s a simple yet impressive meal that’s perfect for a cosy dinner or entertaining guests.

Method
Ingredients
  • Step 1Mix the aubergine with thyme, oregano, olive oil, salt and pepper and place on a baking tray. Roast at 190c 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 aubergine. Simmer until the sauce has thickened
  • Step 3Meanwhile bring a large pan of salted water to a rolling boil. Cook the 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 flavour, and utterly satisfying - this caponata is perfect comfort food with a twist.”

— Beth Adamson, Chef and Recipe Developer

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