Rukmini Iyer Caponata Style Aubergines Recipe | Easy Traybake
Spooned over bulgur wheat or eaten as is with a hunk of crusty bread, this rich aubergine and tomato dish is perfect for Autumn.
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Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking pan
- Mixing bowl
- Garlic press
- Measuring spoon
- Spoon
- Skillet
- Serving platter
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
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