Caponata - Italian aubergine antipasti by Jamie Oliver

Naturally, what else I should have carried with me to family gathering at the weekend than my new 2kg Jamie Oliver book. During the train trip I has read Jamie's experiences in Italy, what he had studied from the local Italian people. While I was reading I had already decided what I will cook today for lunch. My choice was the Italian caponata. 

This Sicilian food is eaten by the Italians warm as vegetable side dish or cold as antipasti. The key of the caponata's success is the good quality of ingredients, the fresh aubergine, the racy tomato and the vinegar. 

Ingredients (for 4 person):
2 bigger aubergine
5 bigger tomato
1 onion
2 cloves of garlic
1 small banch of fresh parsley
sea salt, freshly ground black pepper
1 heaped teaspoon oregano
2-3 tablespoon white wine vinegar
one handful of green olives (seed removed)

olive oil

1. Wash the vegetables, cut the aubergine, tomato into bigger pieces, peel the onion and garlic. Chop finely the onion and cut into thin slices the garlic cloves. 

2. Pour the olive oil in a bigger sauce pan, add the aubergine, season with oregano and salt and cook for approx. 4-5 minutes till golden brown. 

3. Add the onion, garlic slices and the finely chopped parsley and cook for another few minutes.  If the aubergine seems too dry, pour more olive oil. Add the olives and pour all with the vinegar and season with pepper. When all the vinegar has evaporated, add the chopped tomato and steam for 15 minutes. Our caponata is ready, when the tomato gets soft as well.

4. Taste before serving. If it's needed season with salt, pepper and sprinkle with some fresh parsley.