Sweet and sour aubergine stew on creamy polenta
Sweet and sour aubergine stew with tomatoes, celery and capers on soft, creamy olive oil polenta.
- Time1 hr
- LevelMedium
- Costabout £2.27 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat 3 tbsp of the oil in a large, deep frying pan and fry the aubergine in two batches for 8 minutes each, until golden and soft. Set aside.
16 min - 2
In the same pan, cook the onion and celery in 1 tbsp oil for 8 minutes. Add the garlic for 1 minute.
9 min - 3
Add the tomatoes, vinegar and sugar and simmer for 10 minutes. Return the aubergine, add the capers and olives and simmer for 10 minutes more, until glossy and thick.
20 min - 4
Bring the stock to the boil in a saucepan. Pour in the polenta in a thin stream, whisking all the time.
- 5
Cook on a low heat for 5 minutes, stirring often, until thick and creamy. Stir in the last spoon of oil and season.
5 min - 6
Spoon the polenta into bowls, top with the caponata and scatter with basil. It is also lovely cold the next day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.