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)
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.
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.
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).
The aubergine stew can be served immediately, with some rice, or cold as a bruschetta topping!