Sticky Aubergine & Courgette Puttanesca with Roast cauliflower

As I’m writing this, I’m dreaming of the long Summer days and endless warm nights. This introduction is the perfect one for this recipe – which is packed with beautiful Summery flavours that I hope will invoke those same fond summer memories.

I’m talking a whole abundance of Summer vegetables, six to be precise, enveloped in a deep and rich tomato sauce that coats each morsel perfectly. Inside you’ll be digging for the hidden olives and tasting the salty tang of capers on the back of your palate finished with a warm hint of chilli.

To be completely honest with you, the dish was pretty perfect as it was, but I couldn’t resist adding some roasted cauliflower to it. You know it’s my kryptonate. Roasted vegetables are my happy place and they just transform so many different dishes in the simplest but also most complex ways all at the same time. This dish is not only super healthy and packed full of nutrient-dense ingredients that will keep you full all day but reminds me of sitting in the sun for lazy long lunches with my friends.

To me, bold Italian flavours are synonymous with this memory. It makes me remember it, and it makes me long for it – eating big platters of fresh, seasonal and locally foraged food with a glass of cold white wine to wash it all down. Now, I know we can’t socialise right now during to the current and ongoing COVID-19 pandemic, but this dish is the next best thing. Especially when you close your eyes, take a longing mouthful and just let yourself sit and overcome with happiness – both in your mind and belly!

This one does take a little extra time to cook, but it is really worth it to get that deep intense flavour out of the tomatoes that this dish is just crying out for. Tomatoes have this incredible way of bringing different elements to a dish based on what you are looking for. They can be sweet and fresh, or they can be hearty and rich, and the latter is exactly what we are searching for with this one – and I think we have nailed it right on the head. Once heavy and thick it can cradle the aubergine and cauliflower and stick to its roasted florets.

Roasting the cauliflower is also a step that adds multiple depths of flavour to this dish – when you roast a cauliflower you allow its earthiness and nuttiness to develop deep within itself. The charred tops add a bitterness and roasted sweetness that pairs perfectly in this dish, especially the extra special toppings it has. They are optional, but I would highly recommend them. Finish the dish by adding a cool, creamy and zingy mint cucumber dip to round the dish off and then the roasted cherry tomatoes add texture and crunch, their juices just popping and oozing into the warm stew underneath. 

There are a lot of vegetables in this dish, but you don’t have to use all six. Hunt around in your fridge, find what needs using up and pop those in. If you have more peppers and no courgettes – don’t worry – this dish is supposed to be simple and relaxed and personalised each time. Meaning no two bowls are ever the same.

Feel free to swap the roasted cauliflower for roasted broccoli instead or a combination of the two, the green pop of colour adds a fun contrast to the striking reds and oranges from the tomatoes. Speaking of which, you can swap the fresh tomatoes and water for 1 can of tinned. The final product may be a little sweeter due to the additional sweetness in the tin but will be just as delicious.

The olives, capers and chilli are classic ‘puttanesca’ a traditional Italian sauce made using these ingredients along with fresh tomatoes, but I understand that they might not be to everyone’s tastes or preferences, you can remove them and replace with a pinch of salt and cracked black pepper instead. 

If you like this recipe, why not give one of my other aubergine recipes a try?

These Baked Aubergines with Lentil Salad, Creamy Hummus and Roast Tomatoesis inspired by a tapa salad and really hits all those wonderfully subtle spiced spots. Fancy something a little heartier?

Try my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stewfor the perfect winter warmer and heart-healthy belly-busting dish.

And for something a little lighter, this Roast Fennel, Aubergine and Freekah, Chickpeas and Harissa Dressingticks all the right boxes. 

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

Roast cauliflower ingredients; 
 
  • 1 medium cauliflower cut into florets 
  • 1 tbsp olive oil 
  • Pinch sea salt 
Aubergine & courgette Puttanesca ingredients; 
  • 1 large organic onion chopped 
  • 2 tbsp olive oil 
  • 4 cloves garlic sliced 
  • 1 aubergine chopped 
  • 1 courgette sliced 
  • 1 red peppers chopped 
  • 6 organic tomatoes chopped 
  • 1 tbsp smoked paprika 
  • Pinch chilli flares 
  • 1/2 tsp oregano 
  • 3 tbsp sundried tomato paste  or 8 sundried tomatoes in oil chopped finely
  • 75ml water 
  • 4 tbsp olives 
  • 2 tbsp capers 
  • 1 tsp Salt 
  • Twist black Pepper

Optional toppings; 

Directions

To roast the cauliflower ; 
 
  1. Pre heat your oven to 180c 
  2. Add the cauliflower to a roasting tray then toss to coat them on olive oil & salt. 
  3. Roast for aprox 35-40 minutes until crispy on the outside.
To make the puttanesca;
 
  1. Add the olive oil & oinion to a large frying pan and heat to a medium heat. Fry for aprox 8-10 minutes until soft and browning.
  2. Add in the garlic and stir for another few minutes, then add in the chopped tomatoes, red peppers, courgette, aubergine, chilli, smoked paprika and sun dried tomato paste. 
  3. Add the water, stir then cover snd simmer for 20 minutes.
  4. Season with salt, pepper & add in the olives and capers.
  5. Then simmer uncovered for a further 10 minutes.
To serve; 
 
  1. Stir half the roast cauliflower into the stew. 
  2. Top with the remaining cauliflower and additional toppings. 

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4 Comments

  1. Maneesha on June 11, 2020 at 11:52 am

    Hi Niki! I made this yesterday for dinner, and it was so good!! loved it! I added some basil too, so yum! thank you!

    • Niki on June 11, 2020 at 1:01 pm

      Hi Maneesha
      Thats fantastic! So happy.
      Love
      Niki xxx

  2. Ngoc-Le on June 13, 2020 at 3:20 pm

    Do you eat this with pasta or bread or just like so?

    • Niki on June 14, 2020 at 11:17 am

      Just as it is for me, but great with pasta or bread
      Love

      Niki xxx

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