Eggplant Funghetto
- 2 eggplants, cut into 3cm pieces
- 80ml olive oil
- 1 sliced red onion
- 2 sliced garlic cloves
- 1 tbsp pine nuts
- 400g tin of cherry tomatoes
- 2 tbsp capers, rinsed
- Basil, to serve
- Preheat the oven to 220C. Grease and line a baking tray with paper. Toss the eggplant with ½ tsp sea salt and place in a colander over a bowl for 25 mins. Rinse in cold water, and pat dry. Transfer the eggplant to the tray and toss with half the oil. Roast for 35 mins or until browned.
- Heat the remaining 2 tbsp of oil in a saucepan and cook the onion and garlic for 8 mins to soften. Add the pine nuts, cook for 4 mins more, then tip in the tomatoes and cook for 10 mins on a low heat until thickened. Stir the eggplant and capers through the sauce and cook for 3 mins more. Serve with torn basil leaves and plenty of black pepper.
70 mins
4 serving