ROMATHERAPY^® CAPONATA RICE SALAD

Ingredients

• 250g Romatherapy^® Baby Roma Tomatoes, halved
• 175g Minicaps^® baby capsicums, chopped
• 3 tbs olive oil
• ½ tsp chilli flakes
• 400g eggplant, cut into 3cm pieces
• 1 small red onion, cut into very thin wedges
• ¼ cup pitted green olives, chopped
• 2 tbs red wine vinegar
• 11/4 cups long grain rice, rinsed
• 1 tbs drained capers
• 1/3 cup flat leaf parsley leaves, chopped
• 1/3 cup basil leaves, chopped if large

Method

1. Combine the Romatherapy® tomatoes, 1 tablespoon of the oil and chilli in a bowl. Season well and stir to coat.
2. Preheat oven 220°C fan forced. Combine eggplant, Minicaps® and onion in a greased roasting pan. Spoon over remaining 2 tablespoons oil, season well and roast 10 minutes. Stir then roast further 10 minutes or until eggplant is tender and starts to colour.
3. Add the Romatherapy® tomato mixture and roast a further 3 minutes. Remove from the oven and stir in the olives and vinegar. Set aside 15 minutes.
4. Meanwhile, cook the rice following the absorption method on the packet. Rinse under cold water, drain well and transfer to a large bowl. Add the capers, parsley and basil to the roasted vegetables then stir into the rice. Serve.

Tip- The caponata (without the rice) is delicious served over steak, chicken, fish or chargrilled bread for a sensational bruschetta.