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The Secret to Cooking Delicious Roasted aubergines with olives and capers #mycookbook

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Roasted aubergines with olives and capers #mycookbook

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Here are the ingridients that are needed to make a appetizing Roasted aubergines with olives and capers #mycookbook:

  1. Prepare 2 of medium aubergines.
  2. Provide 1 of large or 2 small onions.
  3. Prepare 2 tbsps of olive oil.
  4. Prepare 2 cloves of garlic, crushed.
  5. Get 2-3 sprigs of rosemary.
  6. Provide 1-2 tbsps of capers.
  7. Prepare 2-3 tbsps of pitted black or green olives.
  8. Use 1 tin of chopped tomatoes.
  9. Take 1 of dessertspoon wine vinegar.
  10. Use of Coriander to serve.

Ready with the ingridients? Here are the sequences on preparing Roasted aubergines with olives and capers #mycookbook:

  1. Cut off the ends of the aubergines, cut into large chunks. Cut the onion(s) into quarters. Put them onto a roasting tray, add the rosemary and coat well with the olive oil.
  2. Roast at 190 degrees for 40 minutes.
  3. Take out of the oven and add all the other ingredients (except the coriander.) Mix everything together gently then put back into the oven for another 20 minutes..
  4. Serve with rice, couscous or any other grain, and sprinkle with chopped coriander..

Quarter the peppers and remove the seeds and pith. Brush the vegetables lightly with oil and roast in the oven until tender, or cook on a griddle or under the grill. The peppers should be charred, and when cool enough to handle, skinned. Roast aubergine and tomato bake with rocket and walnut. A great side dish, or a lovely light lunch with some salad.

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