Grocery shopping is a bit challenging these days due to the coronavirus outbreak and consequent panic buying. I soon realised it is pointless to go with a list of things to buy, as most of the time I am unable to find what I want/need.
It is in these times that home cooks can prove their best creative and adaptability skills!
The other day I came home with tons of vegetables. Clearly vegetables do not last forever, so I thought to cook some of them, freeze them in containers and eat them again in a few weeks’ time. Not sure if there will be something left for the freezer of this succulent aubergine stew, though!
This stew recalls the aubergine caponata, a typical dish from Sicily. It can be served warm with some rice or cold as a bruschetta topping!
Aubergine Stew (Caponata)
Ingredients
Instructions
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Heat approx. 100ml of oil in a large pan. Cube the aubergines and fry them in the oil for 5-10 minutes, until they get soft. Season with 1/2 tsp of salt. Remove them from the oil using a slotted spoon and transfer them on a plate cover with a few sheets of kitchen paper.
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Use the same pan, where you should still have some oil left, to cook the remaining vegetables. Heat the oil on medium heat and fry the onions for 2-3 minutes. Add the cherry tomatoes and cook for 2-3 minutes. Add the celery, olives, capers and oregano, combine well and cook for 2 minutes.
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Add the fried aubergines and mix well. Bring the heat to high, add sugar and vinegar and let the stew cook for 2 minutes. Season with salt and pepper (and add a few leaves of basil, if you have them).
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The aubergine stew can be served immediately, with some rice, or cold as a bruschetta topping!
