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Aubergine and Paneer Caponata

Serves 2

Ready in 30 mins

Sweet, sour and totally moreish, this is a Sicilian classic with an Aunty twist. Aubergine, tomatoes, olives and capers cook down in the air fryer with chunks of paneer, then get a crunchy garlic chilli panko on top. Keeping it veggie? Simply leave out the anchovies.

Ingredients

  • 100g All The Aunties Original Paneer, cubed
  • ½ large aubergine (≈150g), cut into chunks
  • ½ small red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 anchovy fillets (optional; leave out to keep it vegetarian)
  • 200g tinned tomatoes
  • 1 tbsp kalamata olives, chopped
  • ½ tbsp capers
  • 1 tsp white wine vinegar
  • ½ tsp chilli flakes
  • 1.5 tbsp olive oil
  • Salt & black pepper
  • Small handful of fresh flat-leaf parsley, chopped, to serve
  • Garlic chilli panko:
    • 20g panko breadcrumbs
    • ½ tbsp olive oil
    • 1 small garlic clove, grated
    • ¼ tsp chilli flakes
    • Pinch of salt

Method

  1. Chuck everything into the airfryer and cook at 180 degrees for 20-25 minutes. Turning 2-3 times throughout.
  2. Toast garlic and chilli in some olive oil til fragrant before adding in the panko. Toast till golden and add on top of the caponata with a good drizzle of olive oil and parsley.
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