Aubergine Casserole

I love the fresh flavours of this aubergine (brinjal / eggplant) casserole.  It is packed with flavours to tickle your taste-buds and is a good accompaniment to any meal; it is exceptionally yummy with lamb and chicken.

 

Ingredients

30ml olive oil
2 large aubergines cut into large chunks
5ml dried oregano
Salt and ground black pepper
1 small red onion peeled and finely chopped
2 garlic cloves peeled and finely sliced
50ml fresh flat leaf parsley finely chopped
30ml capers
30ml herb vinegar
5 large tomatoes roughly chopped
10ml parsley chopped
30ml flaked almonds lightly toasted

Method

1. Heat the olive oil in a large pan and add the aubergine chunks and oregano, season with a little salt and pepper and toss around so the aubergine is evenly coated with the oil and cook on a high heat for 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
2. Add the onion, garlic and parsley and cook for a further 2 minutes. Add a little more oil to the pan if you feel it’s getting too dry.
3. Add the capers and drizzle over the herb vinegar.
4. When all the vinegar has evaporated, add the tomatoes and simmer for 15 minutes or until tender. Season if you need to with more salt and pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the parsley and almonds.

 

 Submitted by:  Mandy Frielinghaus, Mauritius

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