Caponata

This is one of my favourite dishes.  The chunks of aubergine take on an almost creamy texture and the sweet / sour combination is delicious. As tasty as this is served warm and fresh it's even better chilled a day or two old!

Ingredients
olive oil
2 large aubergines, cut into large chunks (not too small)
1 heaped teaspoon dried oregano
sea salt
freshly ground black pepper
1 small red onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 small bunch fresh flat-leaf parsley, leaves picked and stalks finely chopped
2 tablespoons salted capers, rinsed, soaked and drained
1 handful green olives, stones removed
2-3 tablespoons best-quality red wine vinegar
5 large ripe tomatoes, roughly chopped


Method

Into a large pan pour in a good amount of oil and bring up to a high heat. Add the aubergine chunks and dried oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook for around 4 or 5 minutes, giving the pan a shake every now and then. 

When the aubergines are golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Add a little more oil to the pan if it seems too dry. 

Throw in the drained capers and the olives and drizzle over the red wine vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. 

Taste before serving and season if you need to with salt, pepper and a little more vinegar. 

Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves.