• Caponata

    Serves: 4
    Cooking Time: 25 mins

    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.

     

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