Roast puttanesca aubergines with tomato rice & feta recipe Recipe

Preheat the oven to 200°C (400°F). Cut the aubergines in half lengthwise and score the flesh in a criss-cross pattern. Brush the cut side with olive oil and place them on a baking sheet, cut side up. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and golden brown.

While the aubergines are roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.

Add the chopped tomatoes, tomato paste, black olives, capers, dried oregano, salt, and pepper to the pan. Stir well to combine, then reduce the heat to low and simmer for 15-20 minutes, until the sauce has thickened and the flavors have melded together.

In a separate saucepan, combine the white rice and vegetable broth. Bring to a boil, then reduce the heat to low and cover the pan. Simmer for 15-20 minutes, or until the rice is cooked and all the liquid has been absorbed.

Once the aubergines are roasted, remove them from the oven and spoon the puttanesca sauce over the cut side of each half. Return the aubergines to the oven and roast for an additional 10 minutes.

To serve, place a scoop of tomato rice on each plate and top with a roasted puttanesca aubergine half. Sprinkle with crumbled feta cheese and garnish with fresh basil leaves. Enjoy!