Aubergines with capers and dill
Simple Too, p. 246
This is a kind of simplified and sped-up caponata. It’s sweet yet savoury, rich but not too much. That’s why it’s good in so many situations: as a smart warm starter, a fridge staple to stuff into pita, or a side to go with meat, fish or a bowl of rice.
Ingredients
- 2–3 aubergines, halved lengthways and each half cut into 3 long wedges (750g)
- 90ml olive oil
- 3 garlic cloves, thinly sliced
- 50g capers
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 15g dill, finely chopped
- 2 tbsp tahini, to serve (optional)
- Fine sea salt and black pepper
Capture the full recipe from the book
Open Simple Too at page 246 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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