EGGPLANT FUNGHETTO

Eggplant Funghetto

INGREDIENTS

• 2 medium eggplants, cut into 3cm pieces

• 1/3 cup (80ml) extra virgin olive oil

• 1 red onion, thinly sliced

• 2 garlic cloves, thinly sliced

• 1 tbs pine nuts

• 400g can cherry tomatoes

• 2 tbs salted capers, rinsed

• Basil leaves, to serve

• Preheat the oven to 220°C. Grease a baking tray and line with baking paper.

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2

Toss eggplant and 1/2 tsp salt flakes in a colander over a bowl and stand for 30 minutes. Rinse in cold water and dry well with paper towel.

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3

Transfer eggplant to prepared tray with half the oil and toss to coat. Spread out in a single layer and roast for 30-40 minutes or until browned.

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4

Heat remaining 2 tbs oil in a saucepan over medium-low heat. Add onion and garlic, and cook, stirring occasionally, for 8 minutes or until onion is softened but not coloured. Add pine nuts and cook, stirring regularly, for 4 minutes or until pine nuts are browned. Add tomatoes, reduce heat to low and cook, stirring occasionally, for 10 minutes or until thickened slightly. Stir capers and eggplant through tomato sauce and cook, stirring occasionally, for 3 minutes to warm through.

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5

Scatter with basil and serve warm or at room temperature.