Caponata-Style Aubergines with Quinoa: A Delicious and Healthy Mediterranean Dish
Introduction
Caponata-style aubergines with quinoa is a delectable Mediterranean dish that combines the flavors of eggplant, tomatoes, olives, and capers. It's a versatile dish that can be served as an appetizer, side dish, or even a main course. This dish is also a great source of fiber, vitamins, and minerals.
Ingredients
* 1 large eggplant, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1 (14.5-ounce) can diced tomatoes
* 1/2 cup chopped green olives
* 1/4 cup chopped capers
* 1/4 cup chopped fresh basil
* 1 cup cooked quinoa
* Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
3. While the eggplant is roasting, heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 5 minutes, or until softened.
4. Add tomatoes, olives, capers, and basil to the skillet. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
5. Add roasted eggplant and quinoa to the sauce. Stir well to combine.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Tips
* For a more flavorful dish, use grilled or roasted eggplant.
* Add other vegetables to the dish, such as zucchini, bell peppers, or artichokes.
* Serve the dish over rice or pasta for a complete meal.
* Top the dish with grated Parmesan cheese or crumbled feta cheese.
Conclusion
Caponata-style aubergines with quinoa is a delicious and healthy dish that's perfect for any occasion. It's a great way to enjoy the flavors of the Mediterranean diet.