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Caponata Chickpea Traybake

By OcadoLife
“Sicilian caponata is a fabulous, flavour-packed way to enjoy veggies,” says food stylist and recipe writer Emily Jonzen, who created this budget-friendly, vegan Caponata Chickpea Traybake. “In this healthy version with…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 1 red onion, cut into thin wedges
  • 2 celery sticks, trimmed and finely sliced
  • 2 aubergines, chopped into 2 cm pieces
  • 4 garlic cloves, crushed or grated
  • 500g cherry tomatoes
  • 2 tbsp olive oil
  • 2 tbsp capers, drained
  • 50g raisins
  • 2 (400g) tins chickpeas, drained
  • 50ml red wine vinegar
  • 4 wholemeal pittas
  • 10g mint, leaves picked and roughly chopped
  • 25g toasted flaked almonds

Method

4 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Tip the onion, celery, aubergines, garlic and cherry tomatoes into a large roasting tin and drizzle over the oil. Toss to coat, then spread out in a single layer. Season; roast for 30 mins.

  2. Step 2

    Remove the tin from the oven and stir through the capers, raisins and chickpeas. Reduce the temp to 200°C/180°C fan/gas 6 and return to the oven for 10-15 mins, until the veg is tender and coloured. Stir through the vinegar without breaking up the veg too much. Season; set aside for 5-10 mins.

  3. Step 3

    Meanwhile, warm the pittas in the residual oven heat for a couple of mins. Sprinkle the caponata with the mint and almonds; serve with the pittas.

  4. Step 4

    Recipe Tip: Allow a little extra time for standing.