This is such an amazing dish, you can make it the base of a main meal or use as a side – delicious!
SERVES: 4 as a main
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 2 tbsp olive oil
- 2 large eggplants cut in large chunks
- 1 tbsp dried oregano
- 1 red onion, finely chopped
- 3 celery stalks diced
- 2 cloves garlic, finely sliced
- 1 small bunch fresh parsley
- 2 tablespoons baby capers
- 1 handful green olives
- 3 tablespoons apple cider vinegar
- 2 tsp of stevia
- 5 large ripe tomatoes, roughly chopped or 400 gram can
HOW TO MAKE:
- In a large pan add olive oil eggplant chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil.
- Cook on a high heat for around 4 or 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.)
- When the aubergines are browned, add the onion, celery, garlic and parsley and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry.
- Add the drained capers and the olives and drizzle over the vinegar, cook for another 2 minutes.
- Add the tomatoes and stevia and simmer for around 15 minutes or until tender. 6. Season to taste before serving.
- (Optional – ½ cup of toasted almonds or pine-nuts is a lovely way to serve)