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Sweet and sour aubergine
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 3
Jun Tanaka's delicious recipe for aubergine on toast combines classic Mediterranean ingredients including pepper, chilli, pine nuts, capers and olives
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Ingredients
- 2 tbsp Olive oil
- 1 large Aubergine
- 1 stick Celery
- 1 Pepper
- 1 red chilli, seeds removed and finely chopped
- 400g tinned chopped tomatoes
- 1 tbsp caster sugar
- 1 splash red wine vinegar
- 1 small bunch Spring onions, finely chopped
- 1 small handful Pine kernels, toasted
- 1 small handful sultanas
- 1 tbsp capers
- 1 small handful black olives, roughly chopped
- 3 thick slices country loaf bread
- Basil
Method
1. Heat the olive oil in a frying pan. Tip in the aubergine and fry for 5 minutes.2. Add the celery, Romero pepper and red chilli and cook for 3-4 minutes. Season with salt and pepper.
3. Using a sieve, drain the excess liquid from the tinned tomatoes, then add them to the pan along with the sugar and red wine vinegar. Add the spring onions, pine nuts, sultanas, capers and olives and give it a quick stir.
4. Grill or toast the bread. Spoon the mixture onto the toast and finish with a few leaves of fresh basil.
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Latest Comment
Take out the sultanas & it makes a great pasta sauce! I even like it with the sultanas still in it!