Roasted eggplant with caponata
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Roasted eggplant with caponata
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I turn caponata into a more substantial dish with this roasted eggplant and caponata with feta recipe.
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Ingredients
- 1 kg eggplant about 3 - 4 depending on size, aka aubergine, 1.2 kg
- extra-virgin olive oil for cooking
- 1 brown onion finely chopped, or red onion, large
- 1 red bell pepper finely chopped, or yellow bell pepper, big
- 1 celery finely chopped, stalk
- 3 Tbsp tomato paste
- 125 ml water 1/2 cup
- 1 chopped tomatoes 400 gm tin
- ½ cup sultanas golden
- 1 1/2 Tbsp brown sugar
- 1/4 cup white wine vinegar +2 Tbsp
- 3 Tbsp capers drained
- ½ -3/4 cup green olives pitted or left whole
- ½ tsp chili flakes optional, dried, 1 tsp
- basil roughly chopped (about 7gms, small handful
- 3 tbsp pine nuts toasted
- 100 feta cheese I loved a barrel-fermented goats cheese feta with this
Instructions
- Preheat the oven to 200C /400F and brush a large baking sheet with olive oil.
- Cut the eggplants in half or quarters depending on the size (or a mix of both) and brush all sides with olive oil. Season them well with salt & pepper and spread them out cut side down on the baking tray. Roast for about 30 – 40 minutes until golden in colour and are cooked through. Turn over once or twice halfway through.
- While the eggplants are roasting, heat a glug of olive oil in a large non-stick frying pan and fry the onions, pepper, and celery until soft. About 5 minutes. Add a splash of water if they start to stick. Add the tomato paste and a little more of the water and cook for a minute or two until the water has cooked off. Add the tin of tomatoes, sultanas and sugar and cook for about 5 minutes. Add whatever water is left.
- Add the vinegar, capers, olives, and chilli and cook for about 5 minutes seasoning with a little salt and pepper. Allow this to cool to room temperature.
- When the eggplants are roasted, remove them from the oven and allow them to cool. Place on a serving platter and spoon over the caponata. Crumble the feta over if you are using it and sprinkle the toasted pine nuts and basil leaves.
- Serve with crusty bread and a salad or with any meat or fish dish. This is perfect for a BBQ/braai.
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