Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Caponata Style Aubergines with Olives, Capers and Tomatoes
Introduction
This is the sort of dish you could eat straight from the tin – gloriously tomatoey, with so much flavour from the capers and olives. Use baby aubergines if you can get them – if not, ordinary aubergines sliced into eighths work well.
Ingredients
| baby aubergines | |
| red onion, cut into eighths | |
| olive oil | |
| sea salt | |
| garlic, crushed | |
| fresh rosemary | |
| capers | |
| pitted green olives | |
| tomatoes | |
| red wine vinegar | |
| fresh basil, torn | |
| toasted almonds | |
| cooked bulgur wheat or focaccia, to serve |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
