ORIGINAL INVINOVERITAS RECIPE
Caponata-style aubergines and tomatoes
- Servings
- 2
- Preparation
- 10 minutes
- Cooking
- 25 minutes
Approximate times; adjust to ingredient size and your equipment.
The bottle to serve alongside
Atelier des Collines · Les Hauts de MinuitA Sicilian red in a fruity, spicy register extends this aubergine and tomato meal.
This wine is fictional; the recipe can be made without this bottle.
Ingredients
- 500 g aubergines, 250 g tomatoes
- 1 onion, 40 g pitted olives
- 3 tbsp olive oil, 1 tsp vinegar
- Basil, salt, pepper; bread to serve
Steps
- Dice aubergines into 2 cm cubes. Brown in oil over medium heat for 10 minutes, stirring.
- Add sliced onion and cook for 5 minutes. Add chopped tomatoes, olives and a little water; cover and cook for 10 minutes, until tender.
- Add the small amount of vinegar, basil and seasoning. Serve warm with bread.