Caponata With Basmati Pilau


  • 2 aubergines, roughly chopped
  • 2 tsp olive oil
  • black pepper
  • 1 bunch spring onions, roughly chopped
  • 3 sticks celery, roughly chopped
  • 4 garlic cloves, finely grated
  • 500g cherry tomatoes, halved
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • 50g pitted green olives, roughly chopped
  • 2 tbsp roughly chopped basil leaves
  • 2 x 250g packs cooked brown basmati rice
  • 3 tbsp finely chopped flat leaf parsley
  • 3 tbsp finely chopped chives
  • 1 lemon, zested


Calories columnFat columnSaturates columnSugars columnSalt column
275 per serving
13% %GDA
7g per serving
10% %GDA
2g per serving
8% %GDA
13g per serving
14% %GDA
0.60g per serving
10% %GDA


  1. Preheat the oven to 220°C, fan 200°C, gas mark 8.

  2. Tip the aubergines onto a large roasting tray and drizzle with half the oil, then season well with black pepper and toss until coated in oil. Place in the oven to roast for 20 minutes until golden and tender.

  3. While they roast, make the sauce. Heat a saucepan until medium hot. Add the remaining oil and the spring onions and celery and cook for 3-4 minutes until softened, but not coloured. Add the garlic and cook for another minute.

  4. Add the cherry tomatoes, honey and vinegar and stir well. Cover with a lid and simmer for 10 minutes until the tomatoes have softened and the celery is tender. Mash down and cook for another couple of minutes.

  5. Meanwhile, cook the rice according to packet instructions and tip into a bowl. Stir in the parsley, chives and lemon zest and season with plenty of black pepper.

  6. Add the roasted aubergine to the pan along with the olives and cook for another 2 minutes until hot through then stir in the basil.

  7. Serve the Caponata with the rice.