caponata

This great Sicilian stew shares its name with Big Bird in Spain.

A great stand alone antipasto or maybe served as a bruschetta with mozzarella for lunch or supper.

La Gallina Caponata

serves 5

3 tbsp olive oil

2 aubergines; cut into large chunks: ~5cm

2 tsp dried oregano

1 red onion; finely chopped

2 cloves of garlic; finely sliced

1 tbsp chopped fresh parsley; stalks and all

2 tbsp capers

A good handful of green olives: about 75g

2 tbsp good vinegar; I used a rosemary infused red wine vinegar.

5 ripe tomatoes; roughly chopped

Maldon sea salt

 Freshly ground black pepper

1. Heat the oil in a heavy bottomed pan. Add the aubergine chunks; season and sprinkle over the oregano. Cook on a moderate heat for 5 minutes; or until the pieces are browned on all sides.

N.B. Don't crowd the pan: do them in batches if necessary.

2. Add the onion, garlic and parsley: continue to cook for a couple of minutes more: adding a little more oil if needed.

3. Toss in the olives and capers before drizzling in the vinegar.

4. Tip in the tomato pieces; cover, and simmer for 15 minutes.

5. Check the seasoning and finish with a little chopped parsley leaves.