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Serves: 4 as a starter or side
2 essential Waitrose Aubergines
2 celery stalks, sliced
1 red onion, cut into thin wedges
50g pine nuts
2 tbsp capers
3 tbsp olive oil
½ x 185g tub Real Olive Co Siciliana Olives *
¼ x 25g pack flat leaf parsley leaves, chopped
1 buffalo mozzarella, torn
1. Preheat the oven to 200˚C, gas mark 6. Cut the aubergines in half lengthways and widthways, then cut each quarter into thin wedges. Put in a roasting tin, season with salt and dry-roast for 20 minutes.
2. Add the celery, onion, pine nuts, raisins and capers to the tin. Stir in the oil and return to the oven. Reduce the temperature to 180˚C, gas mark 4 and cook for 20 minutes. Add the olives and cook for 10 minutes more. Gently stir in the parsley and mozzarella, season then serve, transferring to a serving platter, if liked.
This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.
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