Caponata‑style eggplants with quinoa

• rapeseed oil↗2 tbsp tbsp
• onion↗2

  about 320g, halved and sliced

• celery↗100g g

  sliced

• large garlic cloves↗2

  finely grated

• eggplants↗2

  about 550g, quartered lengthwise then cut into large pieces

• yellow or orange peppers2

  seedless, cut into large pieces

• large tomatoes↗4

  sliced

• large (flame) raisins↗40g g
• balsamic vinegar↗2 tbsp tbsp
• capers↗1tbsp tbsp
• Kalamata olives12

  halved

• parsley↗15g g

  finely chopped

• quinoa↗120g g
• vegetable broth↗500ml ml

  prepared with 1 tsp powder (use gluten‑free if needed)

• toasted almond flakes↗50g g

  or pine nuts

Step-by-step instructions

1. 1

   Heat the oil in a large skillet and sauté the onion and celery for 10 minutes, stirring occasionally, until they begin to develop colour.

2. 2

   Add the garlic, eggplants, peppers, tomatoes and raisins, mix well, then add the vinegar, capers and olives and mix again. Cover the skillet tightly with a lid and cook over low heat for 20‑25 minutes, stirring once or twice. Stir quickly to avoid losing too much steam. Add the parsley.

3. 3

   Meanwhile, cook the quinoa with the broth in a covered pot for 20 minutes, until the grains swell and the liquid is absorbed. Add the nuts and stir. Taste half immediately, chill the other half, then refrigerate for another day. It will keep for three days. Serve warm or cold.