A lovely gooey aubergine and tomato stew enlivened with creamy pitted green olives and sharp sparks of caper. Make it for now or later and serve it with pasta, gnocchi or polenta but it makes a good bbq accompaniment or a change with roast chicken.
Serves 4
Prep: 20 min
Cook: 45 min
1 large aubergine, 400g
1 large red onion, 175g
2 garlic cloves
5 tbsp olive oil
1 tbsp sugar
2 tbsp red wine vinegar
400g tin chopped tomatoes
12 pitted green olives
2 tbsp capers
Dissolve 1 tbsp salt in a mixing bowl of cold water. Cut the aubergine into kebab size pieces. Keep immersed in the water for 30 minutes. Halve, peel and finely chop the onion. Peel the garlic and slice in thin rounds. Heat 2 tbsp oil in a spacious, heavy-based, lidded pan over a medium heat. Stir in onion and garlic with a generous pinch salt. Stir-fry for a few minutes, reduce the heat, cover and cook, stirring occasionally, until sloppy. Add sugar and vinegar, stir as the sugar melts, cooking until juicy rather than wet. Add the tomatoes. Simmer gently while you finish the aubergine. Rinse and pat dry. Heat 3 tbsp oil in a wok or spacious frying pan over a medium-high heat. Add the aubergine and toss constantly to seal, reduce the heat to medium and keep tossing. There will come a point when the aubergine gives back the oil and begins to seriously soften, don’t slack on this is must be squidgy. Tip into the tomatoes with olives and capers, adding a little water if dry. Heat through, season to taste, serve now or later.