One-Pot Aubergine Caponata with Pearl Couscous

Searching for a scrumptious summer time Mediterranean dish? Do this straightforward vegan one-pot aubergine caponata with pearl couscous recipe.

Searching for a scrumptious Mediterranean dish? Do this straightforward vegan one-pot aubergine caponata with pearl couscous recipe. It’s the good summer time dish particularly as aubergines are at their peak season.

This recipe is filled with great flavours and umami. It’s a easy and satisfying recipe that you may whip up very quickly!

This recipe is impressed by aubergine caponata, a conventional Sicilian dish recognized for its candy and bitter flavour. Whereas caponata is usually served as an appetiser or facet dish, this model with pearl couscous makes a tasty foremost course that I wish to serve with crusty sourdough bread and a crunchy inexperienced salad.

make this one-pot aubergine caponata

For this recipe, I like to make use of a massive 3.5 litre/quart shallow casserole dish or sauté pan.  It permits for even warmth distribution and ensures that the elements are cooked evenly. This helps to boost the flavours of the dish. Moreover, utilizing a shallow dish or pan permits for higher management over the cooking course of, making it simpler to observe and regulate the warmth as wanted.

First, the aubergines are diced and fried in olive oil till browned throughout. As they cook dinner the aubergines will take up the oil so that you may want so as to add some oil as wanted.

Second, I add a finely sliced crimson onion, raisins, and garlic. That is adopted by passata, inventory, couscous, vinegar, capers, dry herbs, and crushed crimson chillies.

Including extra inventory as wanted, be certain that to maintain a detailed eye and stir the dish usually to forestall the couscous from sticking to the underside of the pan. The couscous ought to take round 10 minutes to cook dinner.

As soon as the couscous is cooked, stir within the chickpeas, parsley, basil, and olives and season to style with lemon juice, salt and pepper.

What’s pearl couscous?

Pearl couscous, also referred to as Israeli couscous, is a sort of pasta constituted of semolina flour. It’s bigger and rounder than conventional couscous and has a chewy texture. Pearl couscous is usually used as a base for salads, blended with greens and herbs, or served as a facet dish.

On this one-pot aubergine caponata, the pearl couscous absorbs all of the scrumptious flavours because it cooks, leading to a satisfying, hearty and scrumptious dish.

Listed below are extra aubergine recipes chances are you’ll wish to attempt:

I hope you get pleasure from this one-pot aubergine caponata with pearl couscous recipe as a lot as we do. In the event you do make this recipe, don’t neglect to tag me on Instagram!

One-Pot Aubergine Caponata with Pearl Couscous

Searching for a scrumptious Mediterranean dish? Do this straightforward one-pot aubergine caponata with pearl couscous recipe.

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Excessive Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 5 minutes minutes

Prepare dinner Time 25 minutes minutes

Complete Time 30 minutes minutes

Course One-pot Meals

Delicacies Italian

Servings 4 folks

Energy 429 kcal

Gear

Disclaimer: the gear checklist above contains affiliate hyperlinks to merchandise I exploit and like.

Elements 

MetricUS Customary

 

1x2x3x

• 2 medium aubergines
• olive oil
• 1 small crimson onion
• 50 g raisin
• 2 garlic cloves grated
• 500 g passata
• 350 to 500 ml vegetable inventory
• 150 g pearl couscous
• 2 Tbsp crimson wine vinegar
• 2 Tbsp capers
• 2 tsp dry Italian herbs
• 1 tsp crushed chillies
• 400 g can chickpeas rinsed and drained
• 4 Tbsp parsley
• 4 Tbsp basil
• 100 g kalamata olives
• Lemon juice to style
• Salt & pepper to style

Prepare dinner ModeForestall your display screen from going darkish

Directions 

• Lower the aubergines into 2.5cm / 1inch cube.

  2 medium aubergines

• Warmth some olive oil in a big 3.5 litre/quart shallow casserole dish or sauté pan over medium-high warmth and brown the aubergine. As they cook dinner the aubergines will take up the oil so add some oil as wanted. As soon as achieved, add the crimson onion and raisins and fry over medium-high warmth till the onion begins to melt, about 2 to three minutes. Add the garlic and fry for 30 seconds till aromatic.

  olive oil, 1 small crimson onion, 50 g raisin, 2 garlic cloves

• Add the passata, inventory, couscous, vinegar, capers, dry herbs, and crushed chillies.

  500 g passata, 350 to 500 ml vegetable inventory, 150 g pearl couscous, 2 Tbsp crimson wine vinegar, 2 Tbsp capers, 2 tsp dry Italian herbs, 1 tsp crushed chillies

• Prepare dinner for about 10 minutes or till all of the liquid has been absorbed and the couscous is cooked al dente. Ensure to maintain a detailed eye and stir the dish usually to forestall the couscous from sticking to the underside of the pan. Add extra inventory as wanted.

• Stir within the chickpeas, herbs, and olives. Season to style with lemon juice, salt and pepper.

  400 g can chickpeas, 4 Tbsp parsley, 4 Tbsp basil, 100 g kalamata olives, Lemon juice, Salt & pepper

• Serve with a slice of sourdough bread and a few crunchy inexperienced salad.

Video

Vitamin

Serving: 300gEnergy: 429kcalCarbohydrates: 83gProtein: 15gFats: 7gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 3gSodium: 1179mgPotassium: 1472mgFiber: 18gSugar: 16gVitamin A: 1444IUVitamin C: 28mgCalcium: 124mgIron: 5mg

Key phrase aubergine, caponata, couscous, one pot

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One-Pot Aubergine Caponata with Pearl Couscous

One-Pot Aubergine Caponata with Pearl Couscous

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