Serves 1
Directions
- 1Partially peel the aubergine and cut it into cubes.
- 2Salt the cubed aubergine generously and set aside to brine.
- 3Chop celery.
- 4Chop onion.
- 5Shallow fry the aubergine until golden.
- 6Drain the excess oil from the fried aubergine and place them on paper towels.
- 7In the same pan, cook down the onion and celery.
- 8Salt the onion and celery mixture.
- 9Cut the courgette into cubes and add to the pan.
- 10Cut the tomatoes and peppers, then add them to the pan.
- 11Add sliced garlic to the pan.
- 12Pour in tinned tomatoes.
- 13Add the drained fried aubergine back into the pan and mix.
- 14Wash off salted capers and add them to the stew.
- 15Slightly crush green olives and add them to the stew.
- 16Toast pine nuts until golden.
- 17Prepare agrodolce by combining red wine vinegar, peppercorns, and sugar, then heat until sugar dissolves.
- 18Add the agrodolce to the stew.
- 19Stir in fresh basil.
- 20Add the toasted pine nuts to the caponata.
- 21Pan-fry chicken breast until golden and cooked through.
- 22Boil potatoes.
- 23Serve the caponata with chicken breast and potatoes, drizzled with olive oil and sprinkled with salt.
Ingredients
- Aubergine
- Maldon sea salt flakes
- Celery
- Onion
- Courgette
- Tomatoes
- Peppers
- Garlic
- Tinned tomatoes
- Salted capers
- Green olives
- Pine nuts
- Red wine vinegar
- Peppercorns
- Sugar
- Basil
- Chicken breast
- Potatoes
- Olive oil
Equipment
Cutting boardKnifeLarge bowlFrying panColanderPaper towelsSmall pot
Tips
- The dish improves in flavour over days.
- Adding some raw celery just before serving can provide a vegetal crunch.
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