I came across this very colourful and tasteful dish when I was last in Palermo, Sicily. Once back home, I simply needed to make it again. It’s the perfect vegetable side dish for meat, fish and even on its own with some bread. The most delicious outcome is achieved by using ripe tomatoes and high quality ingredients.
Things you'll need
large, deep pan
2 large aubergines
1 teaspoon oregano
salt & pepper
1 red onion, chopped finely
2 garlic cloves, chopped finely
1 small bunch of parsley, chopped
2 tablespoons capers
1 handful of green olives
5 large ripe tomatoes
1. In a large pan, pour in olive oil to coat the bottom, place on the heat. When the oil is hot, place the diced aubergines and oregano. Cook until the aubergine chunks are slightly brown on each side.
2. Add the onion, garlic and parsley, cook for a couple of minutes.
3. Throw in the capers and olives, after 4/5 minutes add the tomatoes, lower the heat and cover with a lid.
4. Let the caponata bubble for about 15/20 minutes, mixing every once in a while.
5.Season and serve hot or cold.
Original recipe Jamie Oliver website