Caponata with Grilled Polenta

• 600 gaubergines, cut into 2.5 cm chunks
• 30gpine nuts
• 7 tbspolive oil
• 1onion, chopped
• 3celery sticks, sliced 1cm thick
• 2garlic cloves, finely chopped
• 1 x 400gtin chopped tomatoes
• 80gpitted green olives, halved
• 2 tbspcapers, drained
• 3 tbspred wine vinegar
• 1 tbspsugar
• 1 x 400gtin cannellini beans, drained and rinsed
• 20 gbasil leaves, torn
• fine salt
• black pepper
• 500gblock ready-made polenta, cut into 1.5cm slices

Method

1. 1Toss the aubergine with 1 tsp salt in a colander and leave for 10 minutes while preparing the other ingredients. Pat dry thoroughly before frying.
2. 2Toast the pine nuts in a dry frying pan over medium heat for 2 minutes, then remove. Heat 2 tbsp olive oil and fry half the aubergine for 6 minutes, turning until golden. Lift out and repeat with another 2 tbsp oil and the remaining aubergine.
3. 3Turn the heat to medium and add 2 more tablespoons of oil. Cook the onion and celery with a pinch of salt for 8 minutes until soft and just starting to colour. Stir in the garlic for 1 minute until it smells sweet.
4. 4Add the chopped tomatoes, olives, capers, 2 tbsp vinegar and sugar and simmer for 8 minutes, stirring now and then, until thick and jammy. While it simmers, heat the grill to high, brush the polenta slices on both sides with the last tablespoon of olive oil and a pinch of salt, and lay them on the grill rack.
5. 5Grill the polenta for 6 minutes on each side until crisp and golden at the edges. Meanwhile return the aubergine to the pan with the cannellini beans and cook for 4 minutes until the aubergine has drunk up some of the sauce and the beans are hot.
6. 6Take the pan off the heat and add 15 g torn basil and the toasted pine nuts. Taste and add the reserved tablespoon of vinegar gradually if needed. Adjust salt cautiously because the olives and capers already bring some.
7. 7Serve the grilled polenta with the caponata, reserved 5 g torn basil and black pepper.

Per serving

kcal

544

protein

12.1g

fibre

13.6g

carbs

51.9g

fat

33.6g