Simple Way to Make Favorite Roasted aubergines with olives and capers #mycookbook

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We hope you got insight from reading it, now let's go back to roasted aubergines with olives and capers #mycookbook recipe. You can have roasted aubergines with olives and capers #mycookbook using 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Roasted aubergines with olives and capers #mycookbook:

1. You need 2 of medium aubergines.
2. You need 1 of large or 2 small onions.
3. Prepare 2 tbsps of olive oil.
4. Get 2 cloves of garlic, crushed.
5. Get 2-3 sprigs of rosemary.
6. Take 1-2 tbsps of capers.
7. Get 2-3 tbsps of pitted black or green olives.
8. Get 1 tin of chopped tomatoes.
9. Prepare 1 of dessertspoon wine vinegar.
10. Provide of Coriander to serve.

Instructions to make Roasted aubergines with olives and capers #mycookbook:

1. Cut off the ends of the aubergines, cut into large chunks. Cut the onion(s) into quarters. Put them onto a roasting tray, add the rosemary and coat well with the olive oil.
2. Roast at 190 degrees for 40 minutes.
3. Take out of the oven and add all the other ingredients (except the coriander.) Mix everything together gently then put back into the oven for another 20 minutes..
4. Serve with rice, couscous or any other grain, and sprinkle with chopped coriander..

Brush each aubergine slice with olive oil on both sides and season with salt and. Slice the aubergines and parsnips lengthways. Quarter the peppers and remove the seeds and pith. Brush the vegetables lightly with oil and roast in the oven until tender, or cook on a griddle or under the grill. The peppers should be charred, and when cool enough to handle, skinned.

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