Name: Sweet and Spicy Aubergine Caponata
Yield: 4 servings
Ingredients: 2 Tablespoons Sunflower Oil; 1/2 whole Aubergine (eggplant), Diced; 1 whole Small Onion, Diced; 2 cloves Garlic, Minced; 1 teaspoon Dried Thyme; 1 teaspoon Mild Chili Powder; 1/2 teaspoons Cayenne Chili Pepper; 2 Tablespoons Sugar; 1/2 pounds, 78 ounces, weight Tinned Tomatoes; 1 Tablespoon Balsamic Vinegar

Servings: 4 persons

2 Tablespoons Sunflower Oil
1/2 whole Aubergine (eggplant), Diced
1 whole Small Onion, Diced
2 cloves Garlic, Minced
1 teaspoon Dried Thyme
1 teaspoon Mild Chili Powder
1/2 teaspoons Cayenne Chili Pepper
2 Tablespoons Sugar
1/2 pounds, 78 ounces, weight Tinned Tomatoes
1 Tablespoon Balsamic Vinegar

1
In a large frying pan, heat the oil and add the aubergine, onion and garlic.
2
After 1-2 minutes, turn the heat down to low and leave to cook gently, stirring occasionally.
3
After 5 minutes, add the thyme, spices and sugar, and cook for a few more minutes.
4
Add the tomatoes and balsamic vinegar, and turn the heat up to medium.
5
Season to taste.
6
Stirring occasionally, leave to simmer for 15 minutes, or until the vegetables are soft and the mixture is thick and sticky.
7
Serve warm on toasted bread.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sweet and Spicy Aubergine Caponata

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