Photo by Tamara West
Serve this as they do in southern Italy — as a warm side dish, or as part of a cold antipasto plate.
|3 Tbsp||Olive oil|
|1||Eggplant, large, cut into even-sized chunks (about 2cm)|
|1||Cayenne pepper, finely sliced|
|2 Tbsp||Fresh oregano|
|1||Red onion, small, finely chopped|
|3 cloves||Garlic, crushed|
|1 handful||Flat leaf (Italian) parsley, chopped|
|2||Tomatoes, spanish green or firm red, chopped|
|1 handful||Olives, green|
|2 Tbsp||Red wine vinegar|
- Heat olive oil in a frying pan and add eggplant. Add cayenne pepperand oregano. Add salt then fry gently until the eggplant browns evenly.
- Add red onion, garlic, the lemon zest and a parsley. Cook, stirring the mixture until the onion becomes translucent. Add tomatoes, sugar, capers, green olives, red wine vinegar, and the lemon juice. Cook until the liquid evaporates and the tomatoes are tender. Season with ground pepper, remove from the heat, and rest for the flavours tomarry.
- To serve, brighten the dish with a fresh drizzle of olive oil, a little vinegar, and a healthy sprinkle of fresh parsley.