This is essentially a simple tray bake. You could serve it as a side with grilled meat, chicken or fish or as I did, with and egg added for a vegetarian main meal/breakfast. Caper berries taste slightly milder than capers and have a little crunch. They are the immature fruit rather than the bud of the plant.
The magic here is the combination of dried Mexican oregano with capers/ caper berries. Mexican oregano is rather different from Mediterranean oregano. It has a is floral flavour with citrus notes and a hint of anise. Its a member of the verbena family whereas Mediterranean oregano is of the mint family. If you can’t obtain Mexican oregano then use dried ‘regular’ oregano and a little lemon zest.
Ingredients (serves 2 to 3)
350 g fresh baby tomatoes, halved
1 medium aubergine, sliced into 2 cm rounds
325g new (waxy) potatoes, sliced into 2 cm rounds/oblongs
3 generous pinches of dried Mexican oregano
5 tsp caper vinegar (from the jar)
Olive oil to drizzle
75g (7) whole Padrón peppers (substitute large mild/medium heat green chilli peppers)
15 caper berries
Method
The magic here is the combination of dried Mexican oregano with capers/ caper berries. Mexican oregano is rather different from Mediterranean oregano. It has a is floral flavour with citrus notes and a hint of anise. Its a member of the verbena family whereas Mediterranean oregano is of the mint family. If you can’t obtain Mexican oregano then use dried ‘regular’ oregano and a little lemon zest.
Ingredients (serves 2 to 3)
350 g fresh baby tomatoes, halved
1 medium aubergine, sliced into 2 cm rounds
325g new (waxy) potatoes, sliced into 2 cm rounds/oblongs
3 generous pinches of dried Mexican oregano
5 tsp caper vinegar (from the jar)
Olive oil to drizzle
75g (7) whole Padrón peppers (substitute large mild/medium heat green chilli peppers)
15 caper berries
Method
- Heat the oven to 180 C
- Place tomatoes, aubergine and potatoes in a shallow oven dish or tray. Sprinkle oregano over the top, add a very generous drizzle of olive oil and then the caper brine. Turn everything to coat.
- Roast for 20 minutes and then add the peppers and caper berries. Add another drizzle of oil.
- Roast for a further 20 minutes or until the potatoes are golden and cooked through.