Caponata style aubergines with quinoa
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
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