![](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/RukminiIyer_15-c-Emily-Marthick-Mindful-Chef-crop-871x1024.jpg)
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Caponata Style Aubergines with Olives, Capers and Tomatoes
![Caponata Style Aubergines With Olives, Capers and Tomatoes](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/AUBERGINE_CAPPONATA_10771-scaled-2.jpg)
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