Caponata with Toasted Almonds - Pavilion Foods

Ingredients

• 1kg aubergines, sliced 1cm thick, lengthways
• 2 small red onions, quartered
• 3tbsp good quality light olive oil
• 2tsp Maldon salt
• 1 teaspoon black pepper, freshly milled
• 25g capers + 1 tablespoon of the brine
• 80g pitted kalamata olives + 1 tablespoon of the brine
• 2 garlic cloves, crushed
• 2 sprigs rosemary
• 2 x 400g tins chopped tomatoes
• 125g cherry tomatoes, halved
• 1 tablespoon red wine vinegar