Recipe

Aubergine (or Eggplant If You’re In America), Olive, Caper

Thumbnail | Link



Aubergine (or eggplant if you’re in America), olive, capers and tomato stew

#vegan #veganrecipes #veganfood #aubergine #eggplanet #olive #capers #tomatoes #stew #vegetarian #vegetarianrecipes #vegetarianfood #plantbased #plantbaseddiet #plantbasedfood #veganfoodie #plantbasedmeals #eatwell #healthylifestyle #healthyfood #healthyeating

Ingredients

3 aubergines (chopped)
1 red onion (chopped)
Olive oil
2 teaspoons of salt
2 cloves of garlic (crushed)
3 sprigs of fresh rosemary
25g capers
75g putted green olives
2 x 400g tins of tomatoes
2 teaspoons of red wine vinegar
25g fresh basil
30g toasted almonds

Recipe

1. Preheat the oven to 180
2. Transfer the chopped aubergine and chopped red onion into a roasting tin. Rub everything well with olive oil, salt, garlic and top with the rosemary. Transfer to the oven and roast for 40 minutes.
3. 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, focaccia or (like me) beetroot pasta.