- essential olive oil
- 2 large aubergines. reduce large chunks
- 1 heaped teaspoon dried oregano
- ocean salt
- freshly ground pepper
- 1 small red onion. peeled and finely chopped
- 2 cloves garlic clove. peeled and finely sliced
- 1 small bunch fresh flat-leaf parsley. leaves selected and stalks finely chopped
- two tablespoons salted capers. rinsed, drenched and drained
- 1 handful eco-friendly olives. gemstones removed
- 2-3 tablespoons best-quality plant vinegar
- 5 large ripe tomato plants. roughly chopped
- two tablespoons slivered almonds. gently toasted, optional
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- This can be a fantastic dish from southern Italia that's eaten like a warm vegetable side dish or perhaps a cold antipasto. Sicilians are proud it's created using produce using their island. All of the different ways of which makes it are pretty much exactly the same – things that allow it to be stick out and become special are the caliber of the aubergines, tomato plants and vinegar. Always try to call nice firm aubergines with very couple of seeds – take a look lower inside your local sell to try to find different colours. You can ask your veg boy to chop one open so that you can take a look. You shouldn't be enticed to chop the aubergine chunks not big enough or they'll undertake a lot oil that they'll become heavy. Should this happen you do not get to admire the stunning creamy flavour and texture. I have eaten caponata which has been swimming in essential olive oil, however i much prefer mine to become less oily.
- Obtain a large pan, pour over a couple of lugs of essential olive oil, and put around the heat. Incorperate your aubergine chunks and oregano, season after some salt and toss around therefore the aubergine is also coated through the oil. Prepare on the high temperature for approximately four to five minutes, giving the pan a shake every occasionally. (With respect to the size your pan you may want to prepare the aubergine in batches.)
- Once the aubergines are nice golden on every side, add some onion, garlic clove and parsley stalks and continue cooking for an additional short while. You can add a bit more oil towards the pan if you think it's getting too dry.
- Toss in the drained capers and also the olives and drizzle within the plant vinegar. When all of the vinegar has evaporated, add some tomato plants and simmer for approximately fifteen minutes or until tender.
- Taste before serving and season if you want to with salt, pepper and a bit more vinegar. Drizzle with a few good essential olive oil and serve sprinkled using the chopped parsley leaves and also the almonds if you want.
Diet per serving
Diet per serving
Of the adult's reference intake
Jamie's New Book
- Super Fruit Family Classics
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