IHCCOne month has passed and a new potluck at IHCC has arrived. This time, I went for an aubergine or eggplant stew from Sicily.


Adapted from Jamie's Italy by Jamie Oliver


olive oil
2 big aubergines, cut into thick slices
1 heaped tsp dried oregano
salt and black pepper
1 small red onion, diced
2 garlic cloves, thinly sliced
1 bunch flat-leaved parsley, sprigs and leaves minced separately
2-3 Tbsp vinegar
5 tomatoes, coarsly diced


Heat the olive oilin a skillet and add the the aubergines in an even layer. Add the salt and oregano and fry for about 5 minutes. When the aubergines have taken on a golden colour, add the onion, garlic and parsley sprigs and cook for some minutes more. Add the vinegar and let it cook off. Stir in the tomatoes and cook for about 15 minutes until the vegetables are tender.
Before serving, add some pepper to taste and stir in the parsley leaves.


Deb in Hawaii said...

Mmm... your caponata looks delicious. I am marking this one to try for sure. Great pick!

Jeanne said...

Looks satisfying. Great colors!

Natashya KitchenPuppies said...

I have been thinking it is high time to make caponata - one of my fave dishes for fresh summer eggplant. Great choice!

Couscous & Consciousness said...

Great choice of dishes, Andreas. I love caponata, so this version is bookmarked to try :-)
Thanks for sharing it