Caponata Style Aubergines with Olives, Capers and Tomatoes

Name: Rukmini Iyer Caponata Style Aubergines Recipe | Easy Traybake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 800g baby aubergines; 1 red onion, cut into eighths; 2 tbsp olive oil; 2 tsp sea salt; 2 cloves of garlic, crushed; 3 sprigs of fresh rosemary; 25g capers; 75g pitted green olives; 2 x 400g tins of tomatoes; 2 tsp red wine vinegar; 25g fresh basil, torn; 30g toasted almonds; cooked bulgur wheat or focaccia, to serve

by Rukmini Iyer from The Green Roasting Tin

Spooned over bulgur wheat or eaten as is with a hunk of crusty bread, this rich aubergine and tomato dish is perfect for Autumn.

Vegetarian Vegan Dairy-Free One-pot Tray Bake Family Friendly

Serves 4

Total 1 hr 10 min

Prep 10 min

Cook 1 hr

Easy

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Introduction from Rukmini Iyer

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

800g baby aubergines

1 red onion, cut into eighths

2 tbsp olive oil

2 tsp sea salt

2 cloves of garlic, crushed

3 sprigs of fresh rosemary

25g capers

75g pitted green olives

2 x 400g tins of tomatoes

2 tsp red wine vinegar

25g fresh basil, torn

30g toasted almonds

cooked bulgur wheat or focaccia, to serve

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Slice the baby aubergines lengthways, leaving the stems intact, then transfer to a roasting tin along with the onion. Rub everything well with the olive oil, sea salt and garlic and top with the rosemary. Transfer to the oven and roast for 40 minutes.

Add the capers, olives, tinned tomatoes and red wine vinegar, stir gently, then return to the oven to cook for a further 20 minutes, until the sauce has reduced down. Taste and adjust the seasoning as needed. Scatter over the torn basil and almonds and serve with bulgur wheat or focaccia.

Preview