Why recepie famous for?
Ingredients
2 aubergines, quartered length ways1 medium red onion, finely sliced
1 celery stick, cut into 1 cm chunks
Cooking oil spray
6 plum tomatoes, roughly chopped (or use a 400 g can of chopped tomatoes)
2 garlic cloves, crushed
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp dried marjoram or oregano
80g large pitted green olives (we used gordal, in a cumin and lemon dressing), sliced
2 tbsp capers, drained
20g golden raisins
20g fresh basil, leaves picked and roughly torn
1 tbsp pine nuts, lightly toasted in a dry pan (optional)
Instructions
Heat the oven to 200°C/180°C fan/gas 6. Put the aubergines, onion
and celery in a baking dish or shallow roasting tin. Lightly spray with the cooking oil, season generously with salt and ground black pepper and toss well. Roast the vegetables for 25 minutes.
Stir in the tomatoes, garlic, olive oil, vinegar and dried marjoram/oregano, then return to the oven for a further 10-15 minutes.
Stir in the olives, capers, raisins and most of the basil, then serve scattered with a few toasted pine nuts and the remaining basil leaves.
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