Sunday September 27, 2020

Home Cook: A feather in your caponata

Aubergines are one of my favourite vegetables. They are fantastically versatile and can be roasted, fried, blitzed into dips or used as a wrap or layer.

6th July, 2013
Caponata with aubergine and courgette. Photo: Lilly Higgins

Aubergines are one of my favourite vegetables. They are fantastically versatile and can be roasted, fried, blitzed into dips or used as a wrap or layer. They are meaty and satisfying when cooked properly. However, all too often aubergine is undercooked and tastes bitter and dry as a result. I never salt aubergine, as is so often done, as I find it time-consuming and unnecessary.

If you're not a fan of this deep purple vegetable,...

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