Roasted capponata
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Extra virgin olive oil |
| 5 | tablespoons | Red wine vinegar |
| 3 | tablespoons | Sugar |
| 2 | Heaped tbsp tomato puree | |
| 700 | grams | Aubergines cut into approx 2.5cm cubes |
| 4 | Celery stalks; cut into 1cm | |
| ; lengths | ||
| 1 | large | Onion; roughly chopped |
| 350 | grams | Cherry tomatoes; left whole |
| Salt and pepper | ||
| 110 | grams | Large green olives; stoned and chopped |
| 2 | tablespoons | Sultanas; soaked for an hour |
| ; in a little hot | ||
| ; water and drained | ||
| 1 | Heaped tbsp capers; drained | |
| 25 | grams | Pine kernels; toasted in a hot |
| ; dry frying pan | ||
| 1 | 50 grams tin anchovies; drained and chopped | |
| 2 | Heaped tbsp flat leaf parsley leaves | |
Directions
Preheat the oven to 200C/400F/gas 6.
Whisk the olive oil with the vinegar, tomato puree and sugar in a large bowl, then add the aubergines, celery, onion and tomatoes and toss well until every piece is coated.
Transfer this to a roasting tin, spread out evenly and season well with salt and pepper.
Roast in the oven for 40-45 minutes or until the vegetables are soft and beginning to brown at the edges.
Remove from the oven and leave to cool to room temperature. Combine the remaining ingredients and stir these into the vegetables in the roasting tin. Transfer to a serving dish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.