Looking for a delicious summer Mediterranean dish? Try this easy vegan one-pot aubergine caponata with pearl couscous recipe.
Looking for a delicious Mediterranean dish? Try this easy vegan one-pot aubergine caponata with pearl couscous recipe. It is the perfect summer dish especially as aubergines are at their peak season.
This recipe is packed with wonderful flavours and umami. It’s a simple and satisfying recipe that you can whip up in no time!
This recipe is inspired by aubergine caponata, a traditional Sicilian dish known for its sweet and sour flavour. While caponata is often served as an appetiser or side dish, this version with pearl couscous makes a tasty main course that I like to serve with crusty sourdough bread and a crunchy green salad.
For something a bit different and equally delicious, try my Air fryer Aubergines with Romesco Dip.
In this post:
What is pearl couscous?
Pearl couscous, also known as Israeli couscous, is a type of pasta made from semolina flour. It is larger and rounder than traditional couscous and has a chewy texture. Pearl couscous is often used as a base for salads, mixed with vegetables and herbs, or served as a side dish.
In this one-pot aubergine caponata, the pearl couscous absorbs all the delicious flavours as it cooks, resulting in a satisfying, hearty and delicious dish.
How to make this one-pot aubergine caponata
For this recipe, I like to use a large 3.5 litre/quart shallow casserole dish or sauté pan. It allows for even heat distribution and ensures that the ingredients are cooked evenly. This helps to enhance the flavours of the dish. Additionally, using a shallow dish or pan allows for better control over the cooking process, making it easier to monitor and adjust the heat as needed.
First, the aubergines are diced and fried in olive oil until browned all over. As they cook the aubergines will absorb the oil so you might need to add some oil as needed.
Second, I add a finely sliced red onion, raisins, and garlic. This is followed by passata, stock, couscous, vinegar, capers, dry herbs, and crushed red chillies.
Adding more stock as needed, make sure to keep a close eye and stir the dish often to prevent the couscous from sticking to the bottom of the pan. The couscous should take around 10 minutes to cook.
Once the couscous is cooked, stir in the chickpeas, parsley, basil, and olives and season to taste with lemon juice, salt and pepper.
I hope you enjoy this one-pot aubergine caponata with pearl couscous recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Watch how to make this recipe
One-Pot Aubergine Caponata with Pearl Couscous
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 medium aubergines
- olive oil
- 1 small red onion
- 50 g raisin
- 2 garlic cloves grated
- 500 g passata
- 350 to 500 ml vegetable stock
- 150 g pearl couscous
- 2 Tbsp red wine vinegar
- 2 Tbsp capers
- 2 tsp dry Italian herbs
- 1 tsp crushed chillies
- 400 g can chickpeas rinsed and drained
- 4 Tbsp parsley
- 4 Tbsp basil
- 100 g kalamata olives
- Lemon juice to taste
- Salt & pepper to taste
Instructions
- Cut the aubergines into 2.5cm / 1inch dice.2 medium aubergines
- Heat some olive oil in a large 3.5 litre/quart shallow casserole dish or sauté pan over medium-high heat and brown the aubergine. As they cook the aubergines will absorb the oil so add some oil as needed. Once done, add the red onion and raisins and fry over medium-high heat until the onion starts to soften, about 2 to 3 minutes. Add the garlic and fry for 30 seconds until fragrant.olive oil, 1 small red onion, 50 g raisin, 2 garlic cloves
- Add the passata, stock, couscous, vinegar, capers, dry herbs, and crushed chillies.500 g passata, 350 to 500 ml vegetable stock, 150 g pearl couscous, 2 Tbsp red wine vinegar, 2 Tbsp capers, 2 tsp dry Italian herbs, 1 tsp crushed chillies
- Cook for about 10 minutes or until all the liquid has been absorbed and the couscous is cooked al dente. Make sure to keep a close eye and stir the dish often to prevent the couscous from sticking to the bottom of the pan. Add more stock as needed.
- Stir in the chickpeas, herbs, and olives. Season to taste with lemon juice, salt and pepper.400 g can chickpeas, 4 Tbsp parsley, 4 Tbsp basil, 100 g kalamata olives, Lemon juice, Salt & pepper
- Serve with a slice of sourdough bread and some crunchy green salad.
Video
Nutrition
Find this recipe online:
One-Pot Aubergine Caponata with Pearl Couscous
https://theflexitarian.co.uk/recipe-items/one-pot-aubergine-caponata-with-pearl-couscous/
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Frequently Asked Questions about this One-Pot Aubergine Caponata
Yes, you can adjust the sweetness and sourness of your caponata to suit your taste. You can add more sugar or vinegar to achieve the desired balance.
Red wine vinegar is commonly used in caponata recipes. It adds a tangy and slightly fruity flavour that complements the dish. However, you can use other types of vinegar if you prefer a different flavour.
To store leftover caponata, place it in an airtight container and refrigerate for up to 3-4 days. It can also be frozen for longer storage. Just thaw it in the refrigerator before reheating.
3 Must-Try Aubergine Recipes
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