Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Pepper and Aubergine Agrodolce with Salsa Verde

Pepper and Aubergine Agrodolce with Salsa Verde

By OcadoLifePublished on 18 July 2024Award-winning author and cook Anna Jones created this flavour-packed Pepper and Aubergine Agrodolce with Salsa Verde. “Agrodolce is an Italian style of cooking veg, which literally means ‘sweet-sour’. In this recipe, the vinegar is the key to a perfectly balanced plate. It’s used twice – once in the agrodolce (paired with cornichons) and once in the salsa alongside. Dishes cooked this way taste even better the next day, so it’s ideal for making ahead and enjoying as leftovers.”
Shop for ingredients

Time and servings

35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time

Ingredients

  • 4 romano peppers, cut into 3 cm pieces
  • 3 aubergines (approx. 800g), cut into 4 cm pieces
  • 5 tbsp extra-virgin olive oil, plus 4 tbsp for the salsa verde
  • 6 tbsp red wine vinegar, plus 1 tbsp for the salsa verde and a little extra to taste
  • 1 tspsea salt flakes
  • 100g pine nuts
  • 2 red onions, finely sliced
  • 2 tbsp honey (or use brown sugar)
  • 1 small bunch flat-leaf parsley, finely chopped
  • 1 small bunch bunch basil, finely chopped
  • 10g (approx.) mint sprigs, any tough stalks discarded, finely chopped
  • 2 tbsp capers, finely chopped
  • 5 cornichons, finely chopped
  • 1 tsp dijon mustard
  • 2 balls burrata, torn
  • 1 focaccia, to serve (optional)

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Put the peppers and aubergines in a roasting tin with 4 tbsp oil, 2 tbsp vinegar and ½ tsp sea salt; roast for 20 mins until the aubergines are soft and browning, and the peppers sticky and sweet.

  • Step 2

    Put the pine nuts on a baking tray and toast in the oven for the final 4-5 mins.

  • Step 3

    While the veg is cooking, heat 1 tbsp oil in a frying pan over a medium heat; add the red onion and remaining ½ tsp sea salt. Cook for 15 mins until soft. Add 4 tbsp vinegar and the honey or sugar; cook for 5 mins until slightly syrupy but not too sticky or thick.

  • Step 4

    Add the roasted pepper and aubergine to the pan; toss to coat and set aside.

  • Step 5

    To make the salsa verde, put the parsley, basil, mint, capers and cornichons into a bowl. Add the mustard and the 1 tbsp vinegar; slowly stir in the 4 tbsp oil until you have a spoonable sauce. Balance the flavours with black pepper, salt and a little more vinegar if needed.

  • Step 6

    Serve the veg and burrata with the salsa verde spooned over, scattered with pine nuts. Add focaccia on the side for scooping, if you like.