EDIT
This vegetable-packed dish is normally served as a side in Italy, but when combined with some bread it is enough to keep anyone happy. Nowadays we still make this as a main course, together with some wholegrain pasta or thinly shaved zucchini noodles, but it can also be served as a side to most dishes.
This vegetable-packed dish is normally served as a side in Italy, but when combined with some bread it is enough to keep anyone happy. Nowadays we still make this as a main course, together with some wholegrain pasta or thinly shaved zucchini noodles, but it can also be served as a side to most dishes.
- 2 tbsp cold-pressed olive oil, plus extra for drizzling
- 1 large aubergine, cut into large cubes
- 1 red (bell) pepper, seeded and cut into large cubes
- 2 tsp dried oregano
- ½ tsp dried chilli flakes
- 2 garlic cloves, sliced
- 1 small onion, finely chopped
- 1 small handful parsley, finely chopped
- 1 small handful mint leaves, finely chopped
- 4 ripe tomatoes, cut into large cubes
- 1 large handful (about 250g) green olives, pitted
- 4 tbsp picked capers, drained
- 2 tbsp apple cider vinegar
- Heat the oil in a large frying pan. Add aubergine, pepper, oregano and chilli and cook over a medium heat for about 5 minutes, stirring occasionally.
- When the aubergine and pepper are browned on all sides, add the garlic, onion, most of the parsley and mint (reserving a little for garnish) and cook for another 3 minutes, stirring occasionally. Add a little more oil if needed.
- Then add the tomatoes, olives, capers and apple cider vinegar and cook for another 20 minutes or until very tender and the aubergine feels very soft.
- Serve garnished with the reserved chopped fresh herbs, a drizzle of olive oil. Eat with a piece of wholegrain sourdough bread, if you wish. This can be stored in the fridge for 3–5 days.