Sicilian Caponata

Ingredients

• olive oil
• 1 eggplant, cubed into large chunks
• 1 tsp dried oregano
• salt & pepper
• 1 small red onion, finely chopped
• 1 clove garlic, peeled and finely sliced
• 1 small bunch fresh parsley, finely chopped
• 2 tbsp salted capers, rinsed, soaked and drained
• 1 handful green olives, stones removed
• 2 tbsp herb vinegar
• 2 large ripe tomatoes, roughly chopped
• 1 tbsp slivered almonds, lightly toasted

Method

1. Saute the eggplant in oregano in olive oil. Season with a little salt. Cook on a high heat for around 4 or 5 minutes, giving the pan an occasional shake so oil is coated evenly.
2. When the aubergines are golden, add the onion, garlic and parsley stalks. Continue cooking for another couple of minutes. Add oil if it gets too dry.
3. Throw in the capers and olives. Drizzle over the herb vinegar.
4. When the vinegar evaporates, add the tomatoes and simmer for around 15 minutes.
5. Add salt, pepper or vinegar to taste.
6. Drizzle with olive oil and serve sprinkled with the chopped parsley and almonds (or pine nuts).