Aubergine Salad

Recipe from 30 Minute Italian by Fran Warde published by Hamlyn Photo by David Loftus

serves 4
4 tbs olive oil
1 onion chopped
2 cloves garlic, chopped
2 aubergines, chopped into cubes
4 tomatoes, peeled and chopped
4 anchovy fillets, chopped
2 tbs pitted black olives
75g pine nuts, toasted
2 tbs capers, chopped
flat leaf parsley, chopped
sea salt, freshly ground pepper
1 tbs white wine vinegar
3 tbs olive oil
juice of 1/2 lemon
1 tsp Dijon mustard
1. Heat the oil in a wide sauce pan add the onion, garlic and aubergines, sauce for 15 minutes, turning frequently.
2. Make the dressing place all the ingredients in a jar with a lid, season with salt and pepper and shake vigorously.
3. To the cooked aubergine add the tomatoes, anchovies, olives, pine nuts, capers,  parsley and seasoning mix well, add the dressing and lightly toss and leave to cool and all the flavours will blend, This is good eaten warm or cold.

Check out the Chiswick Cook Book Festival website here.

Check out Fran’s instagram (@franwarde) here.