This dish from Southern Italy can be served either as a warm side or a cold appetizer.
Avoid cutting the eggplants into very large pieces — they absorb too much oil, and you’ll lose both the texture and their delicate flavor.
- olive oil
- 2 large firm aubergines, cut into large chunks
- 1 heaping tsp. oregano
- sea salt and freshly ground black pepper
- 1 small red onion, peeled and finely chopped
- 2 garlic cloves, chopped and minced
- a small bunch of parsley, leaves and stems chopped separately
- 2 tbsp. salted capers, rinsed
- a handful of green olives without seeds
- 2–3 tbsp. of the best vinegar you can find, preferably herb-infused
- 5 large ripe tomatoes, coarsely chopped
- a handful of toasted almond flakes (optional)
Take a large skillet and add a drizzle of olive oil. Heat over a flame, then add the eggplants. Sprinkle with oregano and salt, and toss to coat the pieces evenly with the oil. Cook over high heat for 4–5 minutes, shaking the pan occasionally. Once the eggplants start to brown on all sides, add the onion, garlic, and chopped parsley stems. Cook for a few more minutes. Add the capers and olives, then drizzle with the vinegar. Allow the vinegar to evaporate before adding the tomatoes. Simmer the vegetables over low heat for 15 minutes. Season with pepper, taste, and adjust the seasoning if necessary. Drizzle with olive oil, add a touch more vinegar if desired, and garnish with parsley leaves. If you like, sprinkle with almond flakes for added crunch.
Take a large skillet and add a drizzle of olive oil. Heat over a flame, then add the eggplants. Sprinkle with oregano and salt, and toss to coat the pieces evenly with the oil. Cook over high heat for 4–5 minutes, shaking the pan occasionally. Once the eggplants start to brown on all sides, add the onion, garlic, and chopped parsley stems. Cook for a few more minutes. Add the capers and olives, then drizzle with the vinegar. Allow the vinegar to evaporate before adding the tomatoes. Simmer the vegetables over low heat for 15 minutes. Season with pepper, taste, and adjust the seasoning if necessary. Drizzle with olive oil, add a touch more vinegar if desired, and garnish with parsley leaves. If you like, sprinkle with almond flakes for added crunch.
