Roasted Puttanesca Aubergines with Tomato Rice and Feta: A Culinary Delight

Embark on a culinary adventure with this tantalizing recipe that combines the vibrant flavors of Mediterranean cuisine. Roasted Puttanesca Aubergines with Tomato Rice and Feta is a culinary masterpiece that will delight your taste buds and impress your dinner guests.

Ingredients:

For the Aubergines: - 2 large aubergines, cut into 1-inch cubes - 1/4 cup olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste For the Puttanesca Sauce: - 1/4 cup olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 (28-ounce) can diced tomatoes - 1/2 cup chopped black olives - 1/2 cup chopped capers - 1/4 cup chopped fresh basil - Salt and pepper to taste For the Tomato Rice: - 1 cup basmati rice - 1 (14.5-ounce) can diced tomatoes - 1/2 cup chopped onion - 1/2 cup chopped green bell pepper - 1/4 cup olive oil - Salt and pepper to taste For Garnish: - 1/2 cup crumbled feta cheese - Fresh basil leaves

Instructions:

For the Aubergines: 1. Preheat oven to 400°F (200°C). 2. In a large bowl, combine the aubergine cubes with olive oil, oregano, thyme, salt, and pepper. 3. Spread the aubergine cubes evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and golden brown. For the Puttanesca Sauce: 1. Heat olive oil in a large skillet over medium heat. 2. Add onion and cook until softened. 3. Add garlic and cook for 1 minute more. 4. Stir in diced tomatoes, olives, capers, and basil. 5. Season with salt and pepper to taste. 6. Bring to a simmer and cook for 10-15 minutes, or until sauce has thickened. For the Tomato Rice: 1. In a medium saucepan, combine rice, diced tomatoes, onion, green bell pepper, olive oil, salt, and pepper. 2. Bring to a boil. 3. Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and all liquid has been absorbed. To Assemble: 1. In a serving bowl, combine the roasted aubergines, puttanesca sauce, and tomato rice. 2. Top with crumbled feta cheese and fresh basil leaves. 3. Serve hot and enjoy!

Tips:

- You can add other vegetables to the puttanesca sauce, such as chopped zucchini, carrots, or bell peppers. - If you don't have basmati rice, you can use any other long-grain rice. - If you don't have feta cheese, you can substitute with ricotta salata or Parmesan cheese. - Serve this dish with a side of crusty bread to soak up all the delicious sauce.

Conclusion:

Roasted Puttanesca Aubergines with Tomato Rice and Feta is a culinary delight that combines the vibrant flavors of Mediterranean cuisine. This easy-to-follow recipe will impress your dinner guests and leave them craving for more. Enjoy this culinary masterpiece and savor every bite!