Quinoa with aubergine caponata and lupini

Ingredients

For 1 serving

• Quinoa55 g
• Lupini beans100 g
• Eggplant200 g
• Celery40 g
• Red onion40 g
• Chopped tomatoes100 g
• Green olives15 g
• Capers6 g
• Red wine vinegar10 ml
• Brown sugar4 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery, lupin, sulphites,

In season: July – September

Method

1. Heat the fan oven to 200 °C. Wash the aubergine, cut it into roughly 2 cm cubes, toss on a tray with half the oil and a pinch of salt and roast for 20 minutes, turning halfway, until golden and soft.
2. Meanwhile rinse the quinoa in a sieve until the water runs clear and cook it in boiling salted water for 15 minutes, until tender; drain.
3. Peel and slice the red onion, wash and dice the celery; heat the remaining oil in a frying pan over a medium-low heat and soften them for 5 minutes.
4. Add the chopped tomatoes, the sliced green olives and the rinsed capers and cook for 8 minutes, until the sauce thickens.
5. Add the aubergine, red wine vinegar and brown sugar and cook for 2 minutes over a high heat, stirring, until the vinegar has evaporated and the caponata is glossy and sweet-sour; turn off the heat and let the flavours settle for a few minutes.
6. Rinse the lupin beans and serve the caponata over the quinoa with the lupins alongside.