Hot pepper caponata baked eggs
SERVES 2-4 | PREP 15 MINS | COOK 50 MINS | EASY V
1 large aubergine, cut into 1cm pieces1 large red pepper, sliced1 large red onion, sliced20 black olives, pitted4 tbsp olive oil2 fat garlic cloves, crushed3 tbsp aci biber salçasi (hot turkish pepper paste – see below)500g passata4 eggs75g feta 2 tbsp capers1 tbsp balsamic vinegar1 tsp caster sugar 1 tbsp dill, finely chopped flatbread or sourdough, to serve
1 Heat the oven to 220C/200C fan/gas 7. Tip the aubergine, red pepper, red onion and olives into a bowl, then sprinkle over 1 tsp fine sea salt and 2 tbsp olive oil. Stir to coat, then spread out onto a baking sheet. Bake in the oven for 30-35 mins, tossing every 10 mins.…