- 3 medium aubergine, cubed
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 red onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 tbsp good olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp caper, optional
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 85g green olives
- 400g ripe tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 tbsp red wine vinegar
- 1 tbsp sugar, brown or white
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
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.
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.