Aubergine Caponata

This divine recipe is taken from The Green Roasting Tin by Rukmini Iyer.

This is a really fabulous book with all sorts of adaptable and nourishing vegan and vegetarian one dish suppers which also make great leftovers! A note to meatlovers ~ you are guaranteed not to be missing a thing with all the flavours that come together in the roasting tin when cooked beautifully in the oven.

Serves: 4

Cooking time: 1 hour


800g baby aubergines
1 red onion, cut into eighths.
2 tablespoons of oliver oil
2 teaspoons of sea salt
2 cloves of garlic, crushed
3 sprigs of rosemary
25 g capers
75g pitted green olives
2 x 400g tins of tomatoes
2 teaspoons of red wine vinegar
25g fresh basil, torn
30g toasted almonds


1.Preheat the oven to 180° fan/200°C/or gas 6.

2.Slice the baby aubergines lengthways, leaving the stems intact, then transfer to a roasting tin with the onion. Rub everything well with olive oil, salt and garlic and top off with the rosemary. Transfer to the overn and roast for 40 minutes.

3.Add the capers, olives, tinned tomatoes and red wine vinegar, stir gently, then return to the oven and cook for another 20 minutes until the sauce has reduced down. Taste and adjust the seasoning as needed. Scatter over the torn basil and almonds.

This dish can be eaten on its own, or with a small portion (45g dry weight) of quinoa or brown basmati rice which are great slow releasing carbohydrate alternatives.

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