Sweet and Sour Aubergines

this was really good and could be served as a side dish to a meal or over pasta as a main dish. we had this tonight served over whole wheat fusilli. i also think it would be good served on brushetta. oh, and for those of you who don't know aubergines are eggplant. here's the recipe...



from the july 2005 issue of BBC Good Food magazine
2-3 medium aubergines, cubed
1 red onion, chopped
4 tablespoons good olive oil
1 tablespoon capers, optional (i don't put them in, i hate capers)
85 g green olives, good ones
400 g ripe tomatoes, chopped or one can of diced tomatoes
3 tablpespoons red wine vinegar
1 tablespoon brown sugar

Heat the oven to 200 C or 400 F. Toss the aubergines and onion with olive oil and put in a roasting pan. Roast for 20 minutes, until starting to turn brown and soften.
Sir in the capers, olives, tomatoes, vinegar, and sugar. Cook for a further 20 minutes, stirring occationally, until everything is soft. Serve warm or at room temperature.