RECIPES

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

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.

1 large aubergine, diced around 1cm
4 sprigs thyme picked
1 tsp dried oregano
2 cloves garlic, crushed
Pinch chilli flakes
120g fregola pasta (dried weight)
80g green olives, pitted and halved lengthways
1 ball burrata
2 sticks celery, finely diced
1 large shallot, finely diced
400g tin chopped tomatoes
1 heaped tbsp capers
1 tbsp raisins
A handful basil leaves, torn (plus a few whole to garnish)
Salt & pepper
Olive oil

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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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