2 aubergines, cut into small chunks
3 tbsp olive oil
2 tbsp balsamic vinegar
small handful sultanas
50g bag rocket
Heat oven to 200C/180C fan/gas 6. Toss the aubergine with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.
When cooked, toss with the vinegar, sultanas and remaining oil. Scatter over the rocket just before serving. Can be served warm or at room temperature.
Recipe from Good Food magazine, September 2010