Sicilian Aubergine Stew
September 27, 2018
Seasonal fall aubergine (eggplants) are still plentiful here in Austin. This week there were still a few hanging around when my next CSA delivery was due and this was the perfect way to put them to use.
You may choose to serve this stew as I did with some gluten-free pasta, or perhaps a mound of quinoa, a square of polenta or just as it is.
2 large aubergines , cut into large chunks
1 heaped teaspoon dried oregano
freshly ground black pepper
1 small red onion , peeled and finely chopped
2 cloves garlic , peeled and finely sliced
1 small bunch fresh flat-leaf parsley , leaves picked and stalks finely chopped
2 tablespoons salted capers , rinsed, soaked and drained
1 handful green olives , stones removed
2-3 tablespoons best-quality herb vinegar
5 large ripe tomatoes , roughly chopped
2 tablespoons slivered almonds , lightly toasted
Cut the aubergine into large chunks, keep them good sized as cutting the pieces too small will cause them to soak up the oil and loose their shape. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
Rinse, soak and drain the capers and remove the pits from the olive. Roughly chop the tomatoes. Toast the almonds in a pan watching closely or in an oven until light brown.
In a large enough pan to accommodate all or half of the aubergine chunks heat several tablespoons of olive oil. Add aubergine chunks ( all or half in batches) oregano, and a bit of salt. Flip the chunks so that all are evenly coated with the oil while cooking on a high heat for 4 or 5 minutes. When the aubergines are golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Be sure to add a little more oil to the pan if you feel it’s getting too dry.
Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer covered for 15 -20 minutes or until tender.
Taste before serving and season if desired with salt, black pepper and a little more vinegar. Drizzle with a good quality olive oil and serve sprinkled with the chopped parsley leaves and the almonds.
Courtesy of Jamie Oliver
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Just in time for Halloween is this take on Anna Jones’ six-ingredient squash stew. There happen to be just a few more than six ingredients but they are all items you’re likely to have on hand. Ingredients Olive oil, for frying 1 onion, peeled and finely chopped 1 fennel bulb, finely chopped (or a small…
Is it simmering stew season yet? Just to be clear, that means a veggie-full stew, and this one totally fits the bill. Not only is it packed with fall harvest vegetables, the spice combination is divine. I brought this along to a house concert potluck, and I had to think twice if I really wanted…
This is quite a hardy stew, perfect for a blustery March meal. It also pairs well with the seeded buckwheat bread I shared last month. Ingredients 2 T extra light olive oil 1 medium organic onion, diced 3 garlic cloves or 1 shallot, minced 1 1/2 t smoked paprika or good quality Spanish paprika 1 T…
I have to admit that, as a child of the 60’s, I never tasted fresh greens bean until adulthood. It’s a sad truth, but I certainly have made up for lost time by eating my fair share each year when they come in to season. Since their first appearance in our weekly Tecolote Basket, they…