Caponata-style aubergines with quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 2 onionsabout 320g, halved and sliced
- 100g celerysliced
- 2 large garlic clovesfinely grated
- 2 auberginesabout 550g, quartered lengthways then cut into big chunks
- 2 yellow or orange peppersde-seeded and cut into large chunks
- 4 large tomatoeschopped
- 40g large (flame) raisins
- 2 tbsp balsamic vinegar
- 1tbsp capers
- 12 Kalamata oliveshalved
- 15g parsleyfinely chopped
- 120g quinoa
- 500ml vegetable bouillonmade with 1 tsp powder (use gluten-free, if needed)
- 50g toasted flaked almondsor pine nuts
Nutrition:
- kcal397low
- 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.
