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
Tray Bake
Family Friendly

Vegetarian Vegan Dairy-Free Tray Bake Family Friendly

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.