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Roasted aubergine, shallot and cherry tomato caponata
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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
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.
Typical values per serving:
This recipe was first published in August 2012.