Recipe OF THE WEEK
CAPONATA FRITTATA
Serves 4, Prep time: 30 minutes
1 red onion 2 aubergines 100g pine nuts 250g cherry tomatoes A large handful of fresh parsley 2 tbsp pitted green olives, sliced 1 tbsp capers 3 tbsp red wine vinegar 8 eggs Salt and pepper
1 Preheat the oven to 180°C fan (200°C/400°F/GAS Mark 6).
2 Finely chop the red onion and chop the aubergines into small cubes.
3 Add your aubergines to a wide, ovenproof frying pan and brown off the cubes. 4 Meanwhile, toast the pine nuts in a separate pan. 5 Once the aubergine is browned, add the red onion and the cherry tomatoes. Then throw in a large handful of chopped parsley stalks (keeping the leaves separate).
6 When the tomatoes and onion are softened, add the green olives and capers. Pour in the red wine vinegar and cook over a high heat until the vinegar has evaporated.
7 Add the toasted pine nuts and a large handful of chopped parsley leaves (keep a few to serve) and mix them through the caponata.
8 In a bowl, whisk up the eggs. Season with pepper. Pour the eggs into the caponata. Mix them around so everything is evenly spread.
9 Cook the frittata over a medium heat for 5 minutes, and then place in the hot oven for a further 5 minutes until the eggs have set.
10 Serve the dish with the leftover parsley leaves and season to your taste.
■ Taken from MOB Kitchen – Feed 4 or More For Under £10 by Ben Lebus, published by Pavilion Books.