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Pumpkin & aubergine agrodolce with burrata
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2 tbsp raisins
1 large aubergine
400g pumpkin or butternut squash, peeled and deseeded
100ml olive oil
2 sticks celery, diced
1 onion, finely chopped
2 cloves garlic, roughly chopped
½ tsp fennel seeds, pounded in a mortar and pestle
Pinch dried chilli flakes
400g can chopped tomatoes
2 tbsp red wine vinegar
30g capers, rinsed of salt or brine
50g green olives, pitted and chopped
1 tbsp caster sugar, to taste
Squeeze of lemon juice, or to taste
25g pack flat leaf parsley, leaves only, chopped
2 x 200g tubs burrata
Extra virgin olive oil, for drizzling
1. Soak the raisins in boiling water for 30 minutes. Meanwhile, cut the aubergine and the squash or pumpkin into 2.5cm cubes. Heat half the oil in a large heavy-based sauté pan. Fry the vegetables in batches for 4 minutes, until golden brown. Transfer them to a bowl.
2. Add the remaining oil and sauté the celery and onion until pale gold, then add the garlic, fennel seeds and chilli, and cook for another 2 minutes. Add the tomatoes and vinegar, stir and bring to a gentle simmer. Cook gently for 15 minutes.
3. Add the fried vegetables, drained raisins, capers, olives and sugar to the pan, and season well. Add 50ml water. Bring to a boil, cover and simmer for 15 minutes or until the squash is soft and the mixture thick.
4. Remove from the heat and let it cool to room temperature. Add the lemon juice and parsley, and season. Check to see if you need to adjust anything – more seasoning, sugar or lemon juice. Transfer to a serving dish or plate. Drain each burrata and put them on the vegetables, or have them alongside. Drizzle with extra virgin olive oil and serve.
Typical values per serving:
This recipe was first published in Tue Sep 22 10:23:30 BST 2020.