Spanish Caponata Style Aubergine

Name: Spanish Caponata Style Aubergine
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European, Spanish, Mediterranean
Ingredients: 2-3 Aubergines; 1 red onion; Olive oil; Pepper; Salt; 25g capers; 100g olives; 400g Diced tomato

3 steps

Prep:10minCook:1h

From The Green Roasting Tin Cookbook This is the sort of dish you could eat straight from the tin - gloriously tomatoes, with so much flavour from the capers and Olives. Use baby aubergines if you can get them - I'd not, ordinary aubergines Sliced into eighths works well.

Updated at: Sun, 07 Jan 2024 18:05:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories141.2 kcal (7%)

Total Fat7 g (10%)

Carbs19.8 g (8%)

Sugars11.1 g (12%)

Protein3.7 g (7%)

Sodium534.3 mg (27%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

25gcapers

100golives

400gtomato

Diced

Instructions

Step 1

1. Preheat oven to 180°C fan / 200°C / Gas 6

Step 2

Slice the baby aubergines lengthways, removing stems (but keep in the tray, they just went hard but are good for flavour) then transfer to a Roasting Tin along with the onion. Rub with EVOO, garlic, salt and pepper and top with chopped rosemary (or whole, but chopped with stems removed is nicer flavour). Transfer to oven and roast 40 min.

Step 3

Add 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 seasoning as needed. Scatter torn basil over top and seve with Sliced almonds, and bulgur wheat or focaccia.