Sicilian aubergine stew

Ingredients

• 3-4 tbs olive oil
• 2 aubergines cut into large chunks
• 1 tsp dried oregano
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• small bunch parsley, chopped
• 2 tbs capers, rinsed, soaked and drained
• handful of green olives, stones removed
• 2-3 tbs herb vinegar
• 5 large ripe tomatoes, chopped

Method

Pour 2 tbs of olive oil into a large pan over a medium heat. Add the aubergine chunks and oregano, season with a little salt and stir around so the aubergines are evenly coated with oil. Cook on a high heat for around 5 minutes – shaking the pan now and again so they don’t stick. (Depending on the size of your pan – you may need to cook the aubergines in batches.) When the aubergines are nice and golden, add the onion, garlic and half of the parsley and continue cooking for a couple of minutes. Add a little more olive oil if you feel it’s getting a bit dry. Add the capers and olives and the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season with salt, pepper and a little more vinegar. Drizzle with a little more olive oil and some of the chopped parsley before serving.