The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aubergine caponata
A warming aubergine stew for chilly winter days, spooned over quinoa and garnished with flaked almonds. Stir in fresh-cut parsley and mint to give it a delicious freshness. Now that's what we call cosy.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 aubergine
- 1 tbsp maple syrup
- 120g celery (Celery)
- 20g capers (Water, Salt, Vinegar)
- 3 shallot
- 20g flaked almonds (Nuts)
- 20g raisins (Raisins, Sunflower Oil)
- 1 handful of fresh flat-leaf parsley
- 100g passata
- 1 handful of fresh mint
- 250g ready-to-eat quinoa
- 4 garlic clove
Nutritional Information
Calories: 597
Protein: 17g
Carbs: 64g
Fat: 30g
Ingredients
- 1½ shallot
- 120g celery (use half) (Celery)
- 1 aubergine (use half)
- 10g flaked almonds (Nuts)
- 250g ready-to-eat quinoa (use half)
- 100g passata (use half)
- 10g raisins (Raisins, Sunflower Oil)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 handful of fresh mint (use half)
- 2 tsp maple syrup
- 2 garlic clove
- 10g capers (Water, Salt, Vinegar)
Nutritional Information
Calories: 582
Protein: 17g
Carbs: 66g
Fat: 27g
Aubergine caponata
A warming aubergine stew for chilly winter days, spooned over quinoa and garnished with flaked almonds. Stir in fresh-cut parsley and mint to give it a delicious freshness. Now that's what we call cosy.
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Cooking Instructions
- Preheat the oven to 240C / 220 fan / gas mark 8. Dice the aubergine into 1cm cubes. Place on a lined baking tray and drizzle with 1 tbsp oil; season with sea salt and black pepper. Roast for 20-25 mins.
- Thinly slice 1 shallot; finely dice the remaining shallots. Halve the celery lengthways, then dice into small cubes. Finely chop or crush the garlic. Remove the mint leaves from their stalks and roughly chop. Roughly chop the parsley.
- Heat a medium saucepan with 1 tbsp oil on a medium heat. Cook the celery, garlic and diced shallot for 5 mins. Add the capers, maple syrup, raisins and passata; simmer for 13-15 mins, until reduced slightly. Add the roasted aubergine and half the herbs for the last few minutes. Season with sea salt and black pepper.
- Place a medium frying pan on a medium heat. Add the almonds and toast for 2-3 mins, until golden brown, turning regularly. Remove and set aside.
- Reheat the same pan with 1 tsp oil on a medium-high heat. Add the quinoa and break up slightly, then add a splash of water and cover the pan with a lid. Reduce the heat and steam for 2-3 mins, until piping hot. Add the sliced shallot and remaining herbs; season with sea salt and black pepper.
- Serve the caponata alongside the quinoa and garnish with the almonds.
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