Caponata with Aubergine and Courgette


Olive Oil

Sea salt

2 aubergine, cut into chunks

1-2 courgette, cut into chunks

1 red onion, finely chopped

3 cloves garlic, sliced thinly

30g flat leaf parsley (small bunch), finely chopped

20g marjoram or oregano leaves, finely chopped

3 tbsp red wine vinegar

3 tbsp capers

4 large tomatoes, roughly chopped

1 tin chopped tomatoes

Black pepper

Extra herbs to serve




Pour about three tbs of olive oil into a heavy based pan and add the aubergine. Season with salt and cook on a high heat, coating each piece in the oil. Once the aubergine is golden add the courgette, onion and garlic. Cook for a further few minutes and add a little more oil if necessary. Pour over the vinegar and add the capers. Once the vinegar evaporates add the chopped fresh and tinned tomatoes, add half the herbs and simmer for 10-15 minutes until slightly reduced.

Taste for seasoning and add remaining herbs and a little black pepper. Serve with a green salad and toasted sourdough.