Fiona gave me this Italian recipe which she thinks came from Jamie Oliver.

2 large eggplants, cut into cubes
olive oil
salt and pepper to taste
1 red onion, peeled and chopped
2 cloves of garlic, peeled and crushed
bunch of parsley, chopped, save a tsp for garnishing
1 tsp dried oregano
2 Tblsp capers
handful of pitted green olives
3 Tblsp herb vinegar
5 ripe tomatoes, chopped
2 Tblsp slivered almonds, toasted
Read the recipe before beginning to cook as a little of some ingredients need to be saved for later use.
Into a large pan add a little olive oil and heat. Add the eggplant, oregano and season with salt.Toss to coat the eggplant and cook on high heat for 5 minutes.
When the eggplant cubes are golden add the onion, garlic and parsley. Cook for 2 minutes. More oil may be added if it appears dry.
Add the capers, olives and drizzle over the herb vinegar. When the vinegar has evaporated add the tomatoes and simmer for 15 minutes until tender.
Season to taste.
Serve drizzled with a little more herb vinegar and olive oil. Sprinkle with parsley and toasted almonds.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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