Serves: 4 people as a side • Time: 40 minutes
CONTAINS
Vitamin A, B-group, C & K, flavonoids, carotenoids, folate, fibre
YOU NEED
300g aubergines, cut into large cubes • 1 teaspoon fine sea salt
120ml olive oil • 1 red onion, thinly sliced • 2 garlic cloves, finely chopped
2 large ripe tomatoes, diced • ½ red pepper, diced
140g artichoke hearts in oil (drained weight), cut into bite-sized pieces
1 heaped tablespoon capers • 30g golden sultanas
a generous pinch of chilli flakes • 2 tablespoons red wine vinegar
sea salt flakes • freshly ground black pepper • a handful of basil, torn
Place the aubergines in a colander set over a bowl, sprinkle with salt and drain for 20 minutes, then pat dry with kitchen paper. Heat 2 tablespoons of oil in a frying pan and fry the onion until soft. Add the garlic and fry for 2 minutes. Transfer to a plate. Wipe out the pan, heat the remaining oil over a medium–high heat and fry the aubergine until golden. Return the onion and garlic and add the tomatoes, pepper and 120ml water. Simmer for 15 minutes. Take off the heat and add the remaining ingredients. Season and sprinkle with basil.