Nature Journal | Farm Log | Recipes

Ingredients

• 2 aubergines

• 1 onion (red or white)

• Rosemary

• Olive oil

• Canned tomato pulp

• 1 table spoon of cider vinegar

• Olives

• Capers

• Basil

Method

1. Pre-heat the oven to 190 celcius.

2. Quarter the aubergines length-ways.

3. Cut the onion into eighths.

4. Place them in a baking tray.

5. Drizzle with olive oil and add the rosemary.

6. Bake for 40 minutes.

7. Add the canned tomato, cider vinegar, handful of olives and capers to the tray and bake for 20 additional minutes.

8. Add the basil and eat. Can accompany it with anchovies, rice or use as a pasta sauce.