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- 2
aubergines (about about 550g/1¼ lb), chopped into 1.5cm (2/3in) pieces
- 4 Tbsp.
olive oil, plus extra to drizzle
- 1 Tbsp.
chopped fresh rosemary leaves
- 1
onion, finely chopped
- 1
celery stick, chopped into 1cm (1/2in) pieces
- 1
garlic clove, crushed
- 2 Tbsp.
sundried tomato paste
- 2
x 400g tins chopped tomatoes
- 50 ml
(2 fl oz) red wine vinegar
- 50 g
(2oz) pitted black olives
- 3 Tbsp.
capers, drained and rinsed
- 4
mackerel fillets (skin on)
- 4
slices rye or wheat and rye bread
salad leaves, to serve
- Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix aubergine with 2tbsp of the oil, the rosemary and plenty of seasoning. Roast for 18-20min until golden
and tender.
- Step 2
Meanwhile heat 1tbsp of the remaining oil in a large frying pan. Gently fry onion and celery,
stirring often, until softened – about 10min. Stir in the garlic and tomato paste and cook for 2min. Add chopped tomatoes and vinegar and simmer for 8-10min, until reduced and pulpy.
- Step 3
Preheat grill to high. Stir aubergine, olives and capers into tomato sauce and set aside. Brush mackerel fillets with half the remaining oil and season well. Use the remaining oil to grease a baking tray, then put the mackerel on it, skin side up. Grill for 4-5min until the skin is crisp and the flesh is opaque.
- Step 4
Toast bread, then top each slice with caponata and a mackerel fillet. Serve with salad drizzled with oil, if you like.
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Per Serving:
- Calories: 483
- Fibre: 9 g
- Total carbs: 24 g
- Sugars: 12 g
- Total fat: 30 g
- Saturated fat: 5 g
- Protein: 25 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
