Inspired by Yotam Ottolenghi, Caponata with Asian Flavours

A Bold Twist on a Classic Dish: blending Sicilian tradition with Asian twists.

If you’re anything like me, after days of rich, festive meals, there comes a moment when you just want something completely different—lighter, fresher, and perhaps less traditional? That’s exactly where this Fusion Caponata with Tofu comes in.

It’s inspired by Yotam Ottolenghi, who has a knack for combining big flavors and unexpected ingredients. This recipe takes the essence of a classic Sicilian caponata—think sweet, tangy, and savory—and gives it an Asian-inspired twist.

The result? A dish that’s vibrant, satisfying, and just a little bit exotic.

A New Take on Caponata

Traditional caponata is all about rich aubergines, tomatoes, and a balance of sweet and sour flavors. But here, we swap out the usual Mediterranean herbs and capers for ingredients like soy sauce, rice vinegar, and ginger, bringing a whole new depth to the dish.

And instead of pairing it with crusty bread or pasta, we’re serving it alongside silken tofu, which soaks up all those delicious flavors while adding a silky texture and plenty of plant-based protein. It’s light yet filling—exactly the kind of meal that feels like a reset without being boring.

Packed with Flavor—and Nutrients

This dish isn’t just about taste (although it has plenty of that). It’s also packed with ingredients that bring a nutritional boost:

• Aubergines (Eggplants): Rich in antioxidants and fiber, they’re great for digestion and may help reduce inflammation.

• Tofu: A fantastic source of plant-based protein, iron and calcium, and full of isoflavones that support hormonal balance.

• Ginger: Known for its anti-inflammatory and digestion-boosting properties, it also adds a lovely zing to the dish.

• Sesame Seeds and Pine Nuts: Full of healthy fats, minerals, and protein, they add crunch and flavor while supporting heart health.

So, not only does this recipe feel light and nourishing, but it also leaves you feeling energized—no post-meal sluggishness here!

Fusion Caponata with Tofu, Recipe by Yotam Ottolenghi

Ingredients (Serves 4):

• 2 medium aubergines, trimmed and cut into 1½ cm cubes

• 2 small celery sticks, chopped into small cubes

• 20g pine nuts, well toasted

• 80g ripe cherry tomatoes, chopped

• 20g fresh ginger, peeled and cut into julienne

• 2 spring onions, finely sliced

• 4 tsp sesame seeds

• 40g raisins

• 50ml soy sauce (low-sodium)

• 100ml rice wine

• 3½ tbsp rice vinegar

• 2½ tbsp maple syrup

• 3 large mild red chillies (2 whole, 1 deseeded and finely sliced for garnish)

• 120ml sunflower oil

• Salt

• 600g silken tofu, drained and cut into slices

  
  

Instructions:

1. Roast the Vegetables: Preheat the oven to 210°C (fan). Toss the aubergines with 75ml of sunflower oil and 1/3 tsp salt. Spread them out on a baking tray lined with parchment paper and roast for 15 minutes. Add the celery to the tray and roast for another 12–15 minutes until the aubergine is golden brown. Let them cool slightly before transferring to a large mixing bowl.

2. Mix the Base: Add the pine nuts, cherry tomatoes, and 3/4 of the ginger, spring onions, and sesame seeds to the roasted vegetables.

3. Make the Sauce: Combine the rice wine, soy sauce, vinegar, maple syrup, and raisins in a small saucepan. Bring it to a gentle boil, then remove from heat and let it cool. Pour the sauce over the vegetable mixture and toss gently to coat.

4. Char the Chillies: Place the whole chillies in a hot pan and cook until charred (about 10 minutes), turning occasionally. Once cooled, chop them and mix into the caponata.

5. Add the Oil: Heat the remaining 3 tablespoons of sunflower oil until bubbling, then pour it over the caponata mixture. Add 1 tablespoon of water, gently mix everything together, and leave it to marinate—ideally overnight, but a few hours will also work.

6. Prepare the Tofu: Drain the tofu and cut it into slices. Lightly season with salt.

7. Assemble the Dish: Spoon the caponata alongside the tofu and top with the remaining ginger, spring onions, sesame seeds, and sliced chili. Serve at room temperature.

Why You’ll Love It

This Fusion Caponata is proof that healthy food doesn’t have to be boring. It’s packed with bold flavors, has a slightly exotic vibe, and feels satisfying without being heavy.

So if you’re ready to take a break from traditional dishes and try something a bit different, give this one a go. It might just become your new favorite reset meal.