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