Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the garnish
- 1tablespoons parsley, chopped
- 1 medium eggplant, cut in half
- 2tablespoons canola oil
- 4 roma tomatoes, diced into cubes
- 1 medium red onion, peeled and chopped
- 1/2 leek, bottom white/light green part, sliced
- 1 medium capsicum, de-seeded and chopped
- 60grams black olives, pitted and halved
- 1tablespoons red wine vinegar
- 60grams pine nuts
- 60grams raisins
- 1 courgette, chopped into cubes
Description
Traditional Italian dish with sweet raisins and crunchy pine nuts added.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Drizzle the eggplant with 1 tbs of oil and roast in the oven on a roasting tray for 30 minutes tossing halfway through.
Step 2 of 4
Heat up a large saucepan to a medium heat with 1 tbs of oil and fry the onions, courgette and peppers for 6 minutes.
Step 3 of 4
Once the eggplant has roasted, remove from the oven and place on the pan with the other vegetables and fry for 2 minutes.
Step 4 of 4
Add the rest of the ingredients apart from the parsley, mix well and allow the entire dish to simmer for 10 minutes. Remove from the heat, garnish with parsley and serve with a choice of side.
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