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Caponata + Creamy Mash

25 Minute Caponata + Creamy Mash. Lush flavours, super healthy with veggies!

Serves: 2 Time: 25 minutes



  • 1 Red Onion, quartered

  • 300g Potatoes, peeled and cut into chunks

  • 30g Sultanas

  • 1 Aubergine, cut into chunks

  • 1 Tomato, chopped

  • 1 Yellow Pepper, cut into strips

  • 1 Garlic Clove, minced

  • 1⁄2 Vegetable Stock Cube dissolved in 400ml boiling water

  • 1 Small Bunch Of Basil, chopped

  • 1 Tablespoon Of Red Wine Vinegar

  • 2 Tablespoons Tomato Paste

  • 1 Tablespoon Of Capers

  • 50g Feta Cheese, crumbled

  • 1 Small Knob of Butter

  • 1 Teaspoon of Sugar


  1. Heat the oven to 220°C. Pop the aubergine, red pepper and onions onto an oven-proof tray. Toss them in half of the oil, season well then roast for 15 mins.

  2. Add the potato to a pan of cold water, bring to a boil and allow to simmer until tender. Once ready, drain, air dry and mash along with a knob of butter.

  3. Heat a large pan with the remaining olive oil, add the garlic and tomato then cook for around 2 mins.

  4. Next add the tomato paste, cook for 30 seconds then add the stock, vinegar, capers, sultanas and 1 teaspoon of sugar. Allow the sauce to thicken then add the veg to the pan cooking for 10 mins more.

  5. Once ready, stir in the chopped basil and then serve on a bed of mash with feta on top.


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Rosie ❤️


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