Roasted Rump with Eggplant and Caponata Sauce - IGA Recipes
Ingredients Method - Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper.
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Ingredients
- 800g rump cap (or rump roast), fat trimmed
- 1 medium eggplant, trimmed, cut into 1.5cm dice
- 1 tbsp olive oil
- 1 tbsp basil pesto
- 1 large red onion, cut into 1.5cm dice
- 2 sticks celery, diced
- 3 garlic cloves, thinly sliced
- 2 zucchini, cut into 1.5cm dice
- 400g tin chopped tomatoes
- 1 tbsp baby salted capers, rinsed, drained, chopped
- 2 tbsp red wine vinegar
- 2 tsp brown sugar
- Soft polenta and basil leaves, to serve
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