Sicilian Aubergine Stew
A recipe inspired by my recent trip to Italy
On my recent trip to Italy, I was inspired by the wonderful array of sensational vegetables and abundant market stalls selling what’s best and what’s in season. At the very start of March, it felt like being fast-forwarded a couple of months seeing what was available. I was struck by the intensity of flavour, freshness and the simplicity of preparation in the restaurants I ate in.
This recipe is inspired by the flavours of Sicily, combining sweetness with sharpness and some spice, reflecting the diverse influences in Sicilian cuisine.
Sicilian Aubergine Stew
This makes a hearty, chunky stew, inspired by the flavours and vegetables of Sicily. The aubergine should be cooked until it is extremely tender and silkily soft. It freezes extremely well and will keep for up to 5 days in the fridge once made. Serve with some fresh bread or couscous to accompany. Almonds make a nice alternative to pine nuts.
Serves 4
Ingredients
2 tbsp olive oil, plus extra to serve
2 large aubergines, cut into 2-3cm cubes
2 red onions, peeled and sliced
4 cloves garlic, peeled and chopped
1 tablespoon dried oregano
1 tablespoon nonpareille capers in brine, drained
1 tablespoon green olives, pitted
1 tablespoon fresh lemon juice
1 large red pepper, deseeded and sliced thinly
400g can chopped tomatoes
Pinch of sugar
1 heaped teaspoon rose harissa (optional)
Sea salt and freshly ground black pepper
1 handful fresh parsley, chopped
40g pine nuts, toasted
Method
Place the oil in a very large sauté pan over a medium heat. Add the aubergine cubes, season with a pinch of salt and fry for around 5-10 minutes until lightly browned. Next, add the onions and garlic and cook over a medium heat until fragrant. Now, add the oregano, capers, olives, lemon juice, pepper, tomatoes, sugar and harissa and season well with salt and pepper. Stir well and simmer for 20-30 over a moderate heat until the vegetables are tender. You may need to add a splash of cold water if it dries out a bit.
Serve topped with parsley and pine nuts and serve with your choice of accompaniments, or indeed as a side dish.
With my thanks to I Love Fruit and Veg from Europe for organising and hosting this visit, which I attended as their guest.