Caponata

Directions

1. 1
   Cut the aubergines and tomatoes into large chunks and finely chop the red onion, garlic, and parsley.
2. 2
   Pour a few lugs of olive oil into a large pan and heat.
3. 3
   Add the aubergine chunks and oregano first, seasoned with a little salt, and toss so that the aubergine is well coated in oil.
4. 4
   Cook on a high heat for c.5 minutes.
5. 5
   When the aubergines appear golden and soft, add the onion, garlic, and some of the parsley, and continue cooking for another few minutes.
6. 6
   Add more oil if necessary.
7. 7
   Throw in the capers and olives and drizzle over the herb or white wine vinegar.
8. 8
   When all the vinegar has evaporated, add the tomatoes and simmer for c.15 mins or until tender.
9. 9
   Taste before serving and season if appropriate with more salt, pepper, and a little vinegar.
10. 10
    Drizzle with some good olive oil and serve with (optional) toasted almond slivers and some extra chopped parsley.