Nightshade recipes Archives

Battered and

Chilli bites (bhajia)

20 minutes

Bread recipes

Potato flatbread

20 minutes

Bread recipes

Potato bread, tomato soup and roasted raclette

20 minutes

Breakfast recipes

Twice-baked breakfast potatoes

1 hour 15 minutes

Pizza recipes

Marinated tomato-and-mozzarella pizza

20 minutes

Breakfast recipes

Tomato-poached eggs with roast red pepper pesto

25 minutes

Brinjal recipes

Easy caponata

15 minutes

Easy caponata

Serves 2 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 T olive oil
2 large brinjals, cut into chunks
salt, to taste
1 red onion, diced
2 T sultanas
3 T red wine vinegar
10 green olives, pitted and lightly smashed
1 T capers
2 cloves garlic, crushed
1 handful parsley, roughly chopped
2 heirloom tomatoes, sliced
black pepper, to taste

Method

1. Heat half the olive oil in a medium pan, then add the brinjal and season. Fry until caramelised, then remove from the pan and set aside.

2. Heat the remaining oil in the same pan, then fry the onion until translucent. Add the sultanas and fry for a further 5 minutes. Deglaze the pan with the vinegar, then set aside.

3. Toss the brinjal with the onion-and-sultana mixture, then add the olives, capers, garlic, parsley and tomatoes. Season and serve.

Cook’s note: If you’d like a caponata that is very tart in flavour, add 1 T tomato paste when you deglaze the pan with the vinegar.

Find more salad recipes here.

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Chilli bites (bhajia)

Potato flatbread

Potato bread, tomato soup and roasted raclette

Twice-baked breakfast potatoes

Marinated tomato-and-mozzarella pizza

Tomato-poached eggs with roast red pepper pesto

Easy caponata

Easy caponata

Ingredients

Method