Caponata with cheesy polenta

aubergine calcium capers caponata fibre healthy low calorie olives polenta vegetables vitamin c

N/A

Source

Ingredients

1-2 tbsp olive oil

1 red onion , cut into thin wedges

1 courgette , cut into rounds

1 aubergine , cut into chunks

2 garlic cloves , crushed

2 tsp dried oregano

¼ tsp chilli flakes

400g can chopped tomatoes

30g pitted green olives , halved

½ tbsp capers , drained and rinsed

½ small bunch of basil , finely chopped, plus extra to serve

100g instant polenta

a little milk , to loosen (optional)

40g parmesan or vegetarian Italian-style hard cheese, grated

Method

Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.

Meanwhile, cook the polenta following pack instructions – you may need to loosen with some water or milk if it’s too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.