Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Caponata Style Aubergines with Olives, Capers and Tomatoes
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.
|red onion, cut into eighths|
|pitted green olives|
|red wine vinegar|
|fresh basil, torn|
|cooked bulgur wheat or focaccia, to serve|