Caponata Involtini (aubergine rolls)

Name: Caponata Involtini (aubergine rolls)
Ingredients: 3 large aubergine; 2 courgette; 400g tin of chopped tomatoes; 12 cherry tomatoes; 4 tbsp olive oil + extra for the final bake; 1 red onion; peeled, quartered and finely sliced; 2 cloves of garlic; peeled and finely chopped; 2 sticks of celery; diced and quickly blanched in boiling water; a generous handful of chopped flat leaf parsley; 2 tbsps chopped oregano leaves; 2 tbsp capers; 100g pitted black olives; roughly chopped; 2 tbsp red wine vinegar; 1 tbsp brown sugar (vary according to the sweetness of the tomatoes); 1 tsp salt; 2 tbsp sultanas; 180g pot of BFS strained labneh; 4 tbsp breadcrumbs (+extra for the final bake)

bensfarmshop.co.uk

These little blighters are a combination of Nigella's Involtini and Thomasina Miers Aubergine Caponata but who cares? Caponata is one of those classic Sicilian fusion dishes which, despite its...

View full recipe on bensfarmshop.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bensfarmshop.co.uk.

Share this recipe:

Cooking tools: