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    Roasted aubergine, shallot and cherry tomato caponata

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    Roasted aubergine, shallot and cherry tomato caponata

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    400g shallots, peeled
    2 aubergines, cubed
    1 garlic bulb, separated into unpeeled cloves
    500g cherry tomatoes on the vine
    2 tsp olive oil
    2 tsp balsamic vinegar
    2 tbsp Cooks’ Ingredients toasted pine nuts
    2 tbsp sultanas
    200g Waitrose stuffed green olives with lemon in brine, drained
    25g basil leaves, roughly torn

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place the whole shallots, aubergine, garlic cloves and cherry tomatoes in a roasting tin and mix in the oil. Roast for 45 minutes or until all the vegetables are tender and lightly browned.

    2. Stir in the balsamic vinegar, toasted pine nuts, sultanas, stuf ed olives and basil leaves. Serve while still warm or at room temperature if you prefer.

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