This dish from the south of Italy can act as a hot side dish, and as a cold appetizer.
Do not cut eggplants into very large pieces - they absorb a lot of oil and so you will not feel either the texture or their soft taste.
- olive oil
- 2 large firm aubergines, cut into large chunks
- 1 teaspoon of oregano bitters
- sea salt and freshly ground black pepper
- 1 small red onion, peeled and finely chopped
- 2 cloves garlic, chopped and minced
- a small bunch of parsley, chop separately the leaves, separate the stems
- 2 tablespoons salted capers, rinsed
- a handful of green olives without seeds
- 2-3 tablespoons of the best you find, vinegar, better with herbs
- 5 large ripe tomatoes, coarsely chopped
- to taste, you can add a little roasted almonds with petals
Take a large frying pan, pour a little olive oil, put on fire. Put the eggplants in the pan, sprinkle them with oregano and salt. Stir so that the pieces of vegetables are evenly covered with oil. Cook over high heat for 4-5 minutes, shaking the pan periodically. When the vegetables are gradually fried on all sides, add the onion, garlic, chopped parsley stalks and cook for a few more minutes. Put the capers and olives, sprinkle with vinegar. When the vinegar has evaporated, add the tomatoes. Simmer vegetables over low heat for 15 minutes. Season with pepper, try. Sprinkle with olive oil, vinegar to taste (optional), sprinkle with parsley leaves and, if desired, almonds.
Take a large frying pan, pour a little olive oil, put on fire. Put the eggplants in the pan, sprinkle them with oregano and salt. Stir so that the pieces of vegetables are evenly covered with oil. Cook over high heat for 4-5 minutes, shaking the pan periodically. When the vegetables are gradually fried on all sides, add the onion, garlic, chopped parsley stalks and cook for a few more minutes. Put the capers and olives, sprinkle with vinegar. When the vinegar has evaporated, add the tomatoes. Simmer vegetables over low heat for 15 minutes. Season with pepper, try. Sprinkle with olive oil, vinegar to taste (optional), sprinkle with parsley leaves and, if desired, almonds.
