Caponata
Ingredients
- 30ml (2 tbsp) olive oil
- 2 aubergines, cut into large chunks
- 5ml (1 tsp) dried oregano
- salt and freshly ground black pepper, to taste
- 1 red onion, chopped
- 2 garlic cloves, sliced
- a small bunch of fresh flat-leaf
- parsley, finely chopped
- 30ml (2 tbsp) capers, rinsed
- 100g green olives, pitted
- 45ml (3 tbsp) red wine vinegar
- 5 large ripe tomatoes, quartered
- fresh basil leaves, to serve
Instructions
1
Heat the oil in a large, non-stick frying pan. Add the aubergine and oregano and season. Cook over high heat until the aubergine is golden, about 5 minutes.
2
Add the onion and garlic and cook for 5 more minutes. Add the parsley, capers, olives, vinegar and tomatoes. Simmer until the tomatoes have softened, about 15 minutes.
3
Adjust the seasoning, drizzle with olive oil and scatter with the basil leaves before serving.
