Solo: Caponata with Feta

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Solo: Caponata with Feta

Sautéed aubergine and tomato with parsley, capers, olives and feta.

Ingredients to serve 1

  • ½ x aubergine – cut into 2cm cubes
  • 1 tsp x dried oregano
  • ¼ x red onion – peel and finely chop
  • ½ clove x garlic – crush, peel and chop finely
  • 3g x parsley – chop roughly
  • ½ tbsp x capers – rinse and chop
  • 10g x black olives – cut in half
  • 1 tsp x balsamic vinegar
  • 2 x tomatoes – dice
  • 25g x feta
  • . x olive oil (from your pantry)
  • . x salt (from your pantry)
  • . x black pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Place a large frying pan over high heat with a few glugs of olive oil. Cook the aubergine with the oregano and season with salt. You want it to brown slightly but be careful it doesn’t burn. Move it around in the pan every couple of minutes. Cook for about 5 minutes.

Step 3

When the aubergines are nice and golden, turn the heat down and add a little olive oil to the pan if it is looking dry. Add the onion, and continue cooking for another couple of minutes. Throw in the garlic and cook for 1 minute. Then throw in the balsamic vinegar and allow it to evaporate. Add the tomatoes, capers, ¾ of the parsley and ½ the olives and simmer for around 10 minutes or until tender. Season with salt and pepper.

Step 4

Taste before serving and adjust seasoning if necessary. Serve with the rest of the parsley, olives and crumbled feta.