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Caponata-style bruschetta with soft-boiled eggs
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1½ tbsp currants
1 large aubergine, cut into large chunks
1 tbsp olive oil
1 red onion, chopped
3 sticks celery, sliced
Pinch granulated or caster sugar
400g can plum tomatoes, drained
1 tbsp capers, drained and chopped
1½ tbsp red wine vinegar
2 British Blacktail Large Free Range Eggs
2 slices sourdough bread
½ x 25g pack basil, leaves torn
1. Put the currants in a bowl and cover with boiling water. Set aside. Put the aubergine into a steamer above a pan of boiling water. Steam for about 20-25 minutes, until tender. Lift the steamer off the pan and allow the aubergine to cool before peeling. Discard the skin. Tear the flesh into bitesized pieces.
2. Meanwhile, heat the olive oil in a large frying pan, add the onion and celery, season with salt and a little sugar, then fry for 15-20 minutes until soft and golden. Stir in the tomatoes, capers, vinegar and drained currants. Simmer for 15 minutes, stirring in the aubergine when ready.
3. Sit the eggs in a pan and just cover with cold water. Bring to the boil, then cook for 3 minutes before plunging into cold water. Once cool enough to handle, peel. Toast the bread and top with some of the aubergine mixture and a halved egg. Sprinkle over some basil and serve with freshly ground black pepper and any extra aubergine on the side.
Typical values per serving:
source of fibre/3 of your 5 a day
This recipe was first published in March 2021.