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Caponata and fresh tomato salad

By Abigail Donnelly
4 to 6
Easy
20 minutes
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.