1 kabocha squash
9 tbsp olive oil
Salt and pepper
2 medium aubergines, diced
1 onion, roughly chopped
4 cloves garlic, roughly chopped
500g fresh tomatoes, quartered
3 tbsp red wine vinegar
2 tbsp capers
2 tsp sugar
2 tbsp tamari
2 tbsp toasted pine nuts
Small handful fresh basil leaves
- 1. Preheat your oven to 180C.
- 2. Cut the squash in half down the middle, and place each half face down on to a parchment lined baking tray. Bake the squash in the preheated oven for 1 hour, until the flesh is tender. Whilst the squash is baking, prepare the caponata.
- 3. Attach the mini chopper attachment to your Triblade System hand blender.
- 4. Add the onion and garlic to the bowl of the mini chopper and pulse until they are chopped together.
- 5. Pour 5 tbsp of olive oil in a large wide pan and heat over a medium flame. Once the oil is hot, add the diced aubergine and chopped onion and garlic. Stir around to make sure all of the vegetables get a lick of oil. Let the vegetables cook for around 15 minutes, stirring occasionally, until they soften and gain some colour.
- 6. Whilst the aubergine and onion is cooking, use the same mini chopper attachment to chop the tomatoes. Pulse until they are evenly chopped. You may need to do this in batches. Once the tomatoes are chopped, tip them into the pan with the aubergine mixture, along with the vinegar, capers, sugar, salt and pepper. Reduce the heat and allow the mixture to simmer for around 15 minutes.
- 7. Once the squash has baked, remove from the oven and scoop out the seeds and discard. Then scoop the flesh from the skin, and place into a large bowl,with the remaining 4 tbsp of the olive oil, and plenty of salt and pepper. Using your Triblade System, fitted with the masher attachment, mash the squash until you have a smooth purée. Spoon into a wide dish and keep warm.
- 8. When the caponata is ready, spoon it onto the middle of the squash purée, and top with toasted pine nuts and fresh basil leaves.