Caponata

I use this instead of butter. It’s full of healthy nutrients and totally delicious as a topping, on cooked rice or quinoa, a side dish or just in a sandwich on its own. I make it on Sunday and it lasts all week


Ingredients 

480g aubergine (cubed)

400g chopped tomato 

1 red onion (diced)

3 cloves crushed chopped garlic

6-7 tbsp olive oil

4-5 basil leaves 

Instructions 

  • Gently heat 6tbsp of the oil in a frying pan
  • Add the onion, garlic and aubergine
  • Stir this whilst it cooks adding a little more oil if necessary 
  • After 10-15 minutes add the tomato and stir in well for 5 minutes
  • Season with salt and pepper 



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