Mediterranean vegetable bowl

Mediterranean vegetable bowl

By
From
Superfoods
Makes
4 people as a side
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
300g aubergines, cut into large cubes
1 teaspoon fine sea salt
120ml olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
2 large ripe tomatoes, diced
1/2 red pepper, diced
1 heaped tablespoon capers
30g golden sultanas
a generous pinch chilli flakes
2 tablespoons red wine vinegar
sea salt flakes
freshly ground black pepper
a handful basil, torn

Method

  1. Place the aubergines in a colander set over a bowl, sprinkle with salt and drain for 20 minutes, then pat dry with kitchen paper. Heat 2 tablespoons of oil in a frying pan and fry the onion until soft. Add the garlic and fry for 2 minutes. Transfer to a plate. Wipe out the pan, heat the remaining oil over a medium–high heat and fry the aubergine until golden. Return the onion and garlic and add the tomatoes, pepper and 120ml water. Simmer for 15 minutes. Take off the heat and add the remaining ingredients. Season and sprinkle with basil.

Contains

  • Vitamin A, B-group, C & K, flavonoids, carotenoids, folate, fibre

Potential benefits

  • protects against cardiovascular disease & cancer

    lowers cholesterol

    regulates blood sugar

    supports bone & digestive health & weight loss

    anti-inflammatory, antibacterial
Tags:
healthy
diet
clean eating
good for you
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