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sea salt and freshly ground black pepper

Chops recipes

Lamb chops with lemon, lettuce and peas on pasta

10 minutes

Chickpea recipes

Lentil soup with chickpeas and lamb meatballs

1 hour

Chops recipes

Pork loin chops with apple-and-potato bake

1 hour

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10 minutes

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Italian recipes

Italian-styled pork belly roasted with verjuice and pears

1½ hours

Tomatoes baked in cream and thyme

20 minutes

Salad recipes

Fresh tomato-and-fennel salad with Parmesan cream

10 minutes

Chicken recipes

No-fuss chicken roast

1 hour

Polenta recipes

Roast mushrooms on soft gorgonzola polenta

10 minutes

Brinjal recipes

Caponata and fresh tomato salad

20 minutes

Caponata and fresh tomato salad

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 large brinjals
1 red onion, cut into thin wedges
3 T extra virgin olive oil
Salt, to taste
500 g Woolworths exotic tomatoes
15 g purple basil
15 g basil

For the dressing, mix:

12 green olives, pitted and roughly chopped
8 anchovies fillets, roughly chopped
1 garlic clove, finely grated
1 large exotic tomato, grated into a bowl with the juice
2 T parsley, roughly chopped
¼ cup red wine vinegar
1 lemon, juiced
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Chop the brinjals into bite-sized pieces and place in a mixing bowl with the red onion, olive oil and salt. Toss to coat the vegetables with the oil.

Place on a baking tray and roast for 20 minutes, or until cooked through.

Roughly slice the tomatoes into different sizes and thicknesses. Place on a large serving dish with the roast brinjals and red onion. Add the basil and spoon over the dressing.

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Caponata and fresh tomato salad

Caponata and fresh tomato salad

Ingredients

Method