Roasted aubergines with olives and capers #mycookbook
Roasted aubergines with olives and capers #mycookbook

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted aubergines with olives and capers #mycookbook. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Add the raisins, capers, olives and red wine vinegar, and season. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Place the onion in a saucepan and cover with half a glass of water.

To get started with this particular recipe, we have to first prepare a few components. You can have roasted aubergines with olives and capers #mycookbook using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted aubergines with olives and capers #mycookbook:
  1. Get 2 medium aubergines
  2. Prepare 1 large or 2 small onions
  3. Get 2 tbsps olive oil
  4. Prepare 2 cloves garlic, crushed
  5. Prepare 2-3 sprigs rosemary
  6. Prepare 1-2 tbsps capers
  7. Make ready 2-3 tbsps pitted black or green olives
  8. Make ready 1 tin chopped tomatoes
  9. Get 1 dessertspoon wine vinegar
  10. Get Coriander to serve

Season with plenty of black pepper. In cutting board start putting your aubergines and cut them in cubes with sharp knife. In a deep pot add some olive onion and the onion and the garlic until it becomes brownish. Make sure you stir them all the time so they don't get burned.

Instructions to make Roasted aubergines with olives and capers #mycookbook:
  1. Cut off the ends of the aubergines, cut into large chunks. Cut the onion(s) into quarters. Put them onto a roasting tray, add the rosemary and coat well with the olive oil
  2. Roast at 190 degrees for 40 minutes
  3. Take out of the oven and add all the other ingredients (except the coriander.) Mix everything together gently then put back into the oven for another 20 minutes.
  4. Serve with rice, couscous or any other grain, and sprinkle with chopped coriander.

Add the olives, and the capers together with the tomato juice. Lightly brush with half the olive oil and season. Transfer the aubergines to a serving platter and scatter with some of the cheese. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Return eggplant to pan, add capers, and olives.

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