Caponata-style aubergines with quinoa
Get all of your 5-a-day in one portion of this colourful aubergine stew. Raisins add a touch of sweetness. It's low-calorie and gluten-free, too.
- 2tbsp rapeseed oil
- 2onions, about 320g, halved and sliced
- 100g celery, sliced
- 2large garlic cloves, finely grated
- 2aubergines, about 550g, quartered lengthways then cut into big chunks
- 2yellow or orange peppers, de-seeded and cut into large chunks
- 4large tomatoes, chopped
- 40g large (flame) raisins
- 2tbsp balsamic vinegar
- 1tbsp capers
- 12Kalamata olives , halved
- 15g parsley, finely chopped
- 120g quinoa
- 500ml vegetable bouillon, made with 1 tsp powder (use gluten-free, if needed)
- 50g toasted flaked almonds, or pine nuts
Step 1Heat the oil in a large pan and fry the onion and celery for 10 mins, stirring every now and then until starting to colour.
Step 2Stir in the garlic, aubergine, peppers, tomatoes and raisins until well mixed, then add the vinegar, capers and olives and stir again. Cover the pan tightly, then cook on a low heat for 20-25 mins, stirring once or twice. Be quick when stirring so you don’t lose too much steam. Stir in the parsley.
Step 3Meanwhile, boil the quinoa and bouillon together in a covered pan for 20 mins until the grains have burst and the liquid has been absorbed. Stir in the nuts. Eat half now, and cool then chill the rest for another day. Will keep for three days. This can be eaten again warm or cold.