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Caponata-style aubergines with quinoa

Caponata-style aubergines with quinoa in two white bowls

Caponata-style aubergines with quinoa

Name: Caponata-style aubergines with quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0
Ingredients: 2 tbsp rapeseed oil; 2 onions about 320g, halved and sliced; 100g celery sliced; 2 large garlic cloves finely grated; 2 aubergines about 550g, quartered lengthways then cut into big chunks; 2 yellow or orange peppers de-seeded and cut into large chunks; 4 large tomatoes chopped; 40g large (flame) raisins; 2 tbsp balsamic vinegar; 1tbsp capers; 12 Kalamata olives halved; 15g parsley finely chopped; 120g quinoa; 500ml vegetable bouillon made with 1 tsp powder (use gluten-free, if needed); 50g toasted flaked almonds or pine nuts

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Get all of your 5-a-day in one portion of this colourful aubergine stew. Raisins add a touch of sweetness. It's low-calorie and gluten-free, too.

Freezable

Dairy-free

Egg-free

Gluten-free

Healthy

High-fibre

Low calorie

Vegan

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
2 onions

about 320g, halved and sliced
100g celery

sliced
2 large garlic cloves

finely grated
2 aubergines

about 550g, quartered lengthways then cut into big chunks
2 yellow or orange peppers

de-seeded and cut into large chunks
4 large tomatoes

chopped
40g large (flame) raisins
2 tbsp balsamic vinegar
1tbsp capers
12 Kalamata olives

halved
15g parsley

finely chopped
120g quinoa
500ml vegetable bouillon

made with 1 tsp powder (use gluten-free, if needed)
50g toasted flaked almonds

or pine nuts

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Nutrition: per serving

kcal397

low
fat17g
saturates2g
carbs43g
sugars24g
fibre12g
protein11g
salt0.83g

Method

step 1

Heat the oil in a large pan and fry the onion and celery for 10 mins, stirring every now and then until starting to colour.
step 2

Stir in the garlic, aubergine, peppers, tomatoes and raisins until well mixed, then add the vinegar, capers and olives and stir again. Cover the pan tightly, then cook on a low heat for 20-25 mins, stirring once or twice. Be quick when stirring so you don’t lose too much steam. Stir in the parsley.
step 3

Meanwhile, boil the quinoa and bouillon together in a covered pan for 20 mins until the grains have burst and the liquid has been absorbed. Stir in the nuts. Eat half now, and cool then chill the rest for another day. Will keep for three days. This can be eaten again warm or cold.

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A star rating of 4.8 out of 5.4 ratings

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