WAITROSE COOKERY SCHOOL 2PM: FREE

Learn how to cook a delicious, vegetable-packed Caponata during a cook-along with Waitrose Cookery School.

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Tickets will go on sale:

January 15, 2021

Tickets will go on sale:

January 15, 2021
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HEALTHY WORKING-FROM-HOME BATCH BOOKING WITH WAITROSE COOKERY SCHOOL.

This versatile dish can be batch cooked at the weekend and served in over five different ways for a week’s worth of easy working-from-home lunches. You’ll learn to flex the recipe to accommodate any leftover vegetables you may have and to make it vegetarian or vegan. Plus, you’ll learn the basics of how to balance flavours using salty, bitter and sweet seasonings.

Ingredients:

  • 2 large aubergines
  • 1 red onion
  • 3 garlic cloves
  • 7 large vine tomatoes
  • 1/2 25g pack of parsley
  • 2 sprigs of oregano
  • 12 basil leaves
  • 50g ricotta cheese
  • 6tbsp olive oil
  • 2tbsp nonpareille capers
  • 70g green olives
  • 50ml balsamic vinegar, plus extra to taste
  • 1 400g can of cannellini beans (Cannellini beans can be substituted for any other type of beans except baked beans)
  • 40g pine nuts
  • 2 slices of rustic bread

Equipment:

  • Sharp knife
  • Chopping board
  • Large saucepan
  • Wooden spoon or spatula
  • Small measuring jug
  • Baking tray
  • Small bowl
  • Plate to serve on
  • A handful of spoons to taste as you go.

Caponata recipe

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