Caponata with cheesy polenta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1-2 tbsp olive oil
- 1 red onioncut into thin wedges
- 1 courgettecut into rounds
- 1 auberginecut into chunks
- 2 garlic clovescrushed
- 2 tsp dried oregano
- ¼ tsp chilli flakes
- 400g can chopped tomatoes
- 30g pitted green oliveshalved
- ½ tbsp capersdrained and rinsed
- ½ small bunch of basilfinely chopped, plus extra to serve
- 100g instant polenta
- a little milkto loosen (optional)
- 40g parmesanor vegetarian Italian-style hard cheese, grated
Nutrition: Per serving
- kcal324
- fat15g
- saturates5g
- carbs27g
- sugars17g
- fibre11g
- protein15g
- salt1g
Method
step 1
Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.
step 2
Meanwhile, cook the polenta following pack instructions – you may need to loosen with some water or milk if it’s too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.
