Aubergine en caton

Name: Aubergine en caton
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 4 aubergines, cut into 0.75cm cubes; 4-5 tbsp extra virgin olive oil; 3 clove/s garlic, grated to a purée; 8 anchovies, drained and finely chopped; 3 tbsp capers, rinsed of salt or brine and chopped; ½ lemon, juice (you might want more); 25 g pack flat leaf parsley, finely chopped

In most iterations, the aubergines are roasted, then the flesh is scraped out and mashed before the other ingredients are added. Other versions contain tomato purée or tomato pulp. Diana Henry's recipe is just delicious.

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HealthyHigh fibre1 of your 5 a day

Serves6
CourseAccompaniment
Prepare15 mins
Cook15 mins
Total time30 mins
PlusPreparation time 15 minutes + cooling

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4 aubergines, cut into 0.75cm cubes
4-5 tbsp extra virgin olive oil
3 clove/s garlic, grated to a purée
8 anchovies, drained and finely chopped
3 tbsp capers, rinsed of salt or brine and chopped
½ lemon, juice (you might want more)
½ x 25g pack flat leaf parsley, finely chopped

Using 2 large frying pans, heat 2 tbsp oil in each. Fry the aubergines in 2 batches over a high-medium heat to get a good colour for 2-3 minutes, then lower the heat and continue for 2-3 minutes more until the aubergines are soft and cooked through.
Using a slotted spoon, put each batch of aubergines into a serving bowl. Heat 1 pan on low (add the last 1 tbsp oil if your aubergines absorbed it all) and sauté the garlic and anchovies until the anchovies ‘melt’. Stir the garlic, anchovies, and capers into the aubergine.
Add the lemon juice and parsley and season with pepper. Taste and decide whether you need salt, or more lemon juice. Leave at room temperature. The dish will improve as all the flavours meld.

Typical values per serving when made using specific products in recipe