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Nutrition: per serving

  • kcal185
  • fat14g
  • saturates2g
  • carbs12g
  • sugars4g
  • fibre5g
  • protein3g
  • salt1.26g
    low
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Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (4)

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Overall rating

A star rating of 3.2 out of 5.5 ratings

moirashaw1

I love this salad. Made to go with buffet for the family. I always make it the day before I need it and serve at room temperature. A great ‘make ahead’ recipe.

jbinfrance

A star rating of 4 out of 5.

Really interesting flavours with the sweet sour mix.Had it with lovely French bread to mop up the juices, will try it next time with cous-cous. My Veggie daughter said it was a 'make again' recipe - always a good sign! -

irmgard2

A star rating of 3 out of 5.

I loved this but hubby hated it. He's not a veg lover. I divided up the leftovers and will give half to a vegetarian friend who I know will enjoy it. The rest will be for me to snack on with biscuits and cheese.

sunshineshoes

excellent, unusual taste

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