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Caponata-style aubergines with quinoa | Daily Dine

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.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 1

Nutritional Information

Calories:397 kcal

Carbohydrate:43 g

Fat:17 g

Dietary Fiber:12 g

Protein:11 g

Saturated Fat:2 g

Sodium:0.83 mg

Sugar:24 g

Ingredients

2 tbsp rapeseed oil

2 onions about 320g, halved and sliced

100g celery sliced

2 large garlic cloves finely grated

2 aubergines about 550g, quartered lengthways then cut into big chunks

2 yellow or orange peppers de-seeded and cut into large chunks

4 large tomatoes chopped

40g large (flame) raisins

2 tbsp balsamic vinegar

1tbsp capers

12 Kalamata 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

Instructions

Step 1
Heat 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 2
Stir 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 3
Meanwhile, 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.