Caponata - Aubergine Stew
Over a year ago
3,018 views
Ingredients
- 2 aubergines
- handful Green Olives. pitted and well drained
- 3 tablespoons capers
- 2 colves garlic cloves. finely chopped
- bunch fresh parsley. chopped
- 1 red onion. finely chopped
- olive oil
- 1 teaspoon Oregano. dried
- 6 large vine tomatoes chopped roughly
Accompaniment
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Description
A beautiful Italian recipe - either eaten as a stew or cold as a dip
Method
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1
Cut the aubergine into large chunks (bite size) and heat in a pan with a generous helping of olive oil and the oregano. Make sure they are coated in the oil and heat on high for 5 minutes.
Then add the onions and garlic for about 3 - 4 minutes. Then check there is still enough oil - add more if it seems dry. Add the olives and capers for a few minutes then finally add the tomatoes and parsley stalks and simmer for 10 - 15 minutes.
Season with salt and pepper and a glug of olive oil. Garnish with the parsley and serve :)
I occassionally add pancetta to this dish if it is a main. Serve with warm flat breads and a good red wine.
This looks definitely worth a try with a good rioja