Fusion caponata with silken tofu from Ottolenghi Flavour / Flavor (page 135) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber salad à la Xi'an Impression; Cabbage with ginger cream and numbing oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours, or up to overnight. Can substitute pale dry sherry for Shaoxing rice wine.

  • Fyretigger on October 07, 2025

    This is the first time I’ve roasted eggplant, and with these directions it came out great. I increased the tomatoes by a couple of ounces, as the balance seemed off to me. I enjoyed the dish, and it was a hit with my vegetarian friend, but didn’t really feel like the tofu added to it. It’s great with crusty bread, almost like a bruschetta.

  • Cochise on November 23, 2021

    Awesome dish. Plenty of flavour with an unconventional ingredient list. Would work really well with some steamed fish.

  • lean1 on November 03, 2020

    This was the first thing I tried to make from the book. I had separated two sets of tomatoes one for this and one for the puttanesca. I added the wrong amount of course, so it will be more saucy. Still it smells wonderful.

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