Incredible Sicilian Aubergine Stew Caponata Recipes

INCREDIBLE SICILIAN AUBERGINE STEW WITH COUSCOUS

Steps:

• Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
• Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
• While that's ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
• When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes - if the aubergine gets too dry, add a little more oil to the pan.
• Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
• When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
• Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
• Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
• Use a fork to fluff up the couscous and stir through half the chopped parsley.
• Season the stew to taste, then drizzle with extra virgin olive oil.
• Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

INCREDIBLE SICILIAN AUBERGINE STEW (CAPONATA)

Steps:

• Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
• Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
• Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
• When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
• Throw in the drained capers and the olives, and drizzle over the herb 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, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.

EASY CAPONATA STEW

Steps:

• Heat the olive oil in a high-sided frying pan over a high heat, add the onion and aubergine with a big pinch of salt and fry until golden and softened, around 10 mins. Crush in the garlic with the oregano and cook for 1 min max, then tip in the capers and tomatoes. Half fill the empty can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.
• Toast the bread, then drizzle with a little more olive oil. Squash the cherry tomatoes a bit with the back of a spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and black pepper to taste. Tip into bowls, top with the remaining basil and serve.