A great accompaniment to cooked pasta as a veggie main course
Ingredients
- 3 medium aubergines, cubed
- 1 red onion, chopped
- 4 tbsp good olive oil
- 1 tbsp caper, optional
- 85g green olives
- 400g ripe tomatoes, chopped
- 3 tbsp red wine vinegar
- 1 tbsp sugar, brown or white
Method
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Heat oven to 190C/fan 170/gas 5. Toss the aubergines and onion in the oil in an ovenproof dish or roasting tin, and season. Roast for 20 mins until starting to tenderise and brown.
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Stir in the capers, olives, tomatoes, vinegar and sugar. Cook for a further 20 mins, stirring occasionally, until everything is soft. Serve warm or at room temperature.