Ingredients

  • 1 tbsp oil
  • 2 large aubergines, chopped into small pieces
  • 2 sticks of celery, finely sliced
  • 5 large vine tomatoes, roughly chopped
  • 1 red onion, finely sliced
  • 2 tbsp sundried tomato paste
  • 3 tbsp red wine vinegar
  • 1 tbsp brown sugar
  • 1 tbsp capers
  • 75g raisins

To serve

  • 50g green olives
  • 25g pine nuts, toasted
  • 1 small handful fresh basil leaves
  • ½ loaf Taste the Difference sourdough, sliced and griddled

Method

  1. 1

    Heat the oil in a large frying pan and fry the aubergines for 3-4 minutes, until lightly browned. Tip into the slow cooker with the rest of the ingredients. Cover and cook on high for 2.5 hours. 

  2. 2

    Stir through the olives and pine nuts and garnish with fresh basil. Serve on slices of griddled sourdough.

Nutritional Details

Each serving provides
  • Energy 1093kj 261kcal 13%
  • Fat 12.3g 18%
  • Saturates 2.0g 10%
  • Sugars 23.5g 26%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

28.5g carbohydrate 8.3g fibre 5.0g protein

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