Aubergine Caponata is super tasty and simple to prepare
This traditional Sicilian dish from Chris Emery, the head chef at Orelle, is perfect for a warm summer’s evening. It is best served at room temperature, or even cold, with warm bread but can be added to spruce up any cupboard or fridge leftovers and is especially delicious on top of any toasted bread for a quick take on bruschetta.
• 2 aubergines
• 1 white onion
• 1 tin of chopped tomatoes
• 1tbsp cumin powder
• 1tsp smoked paprika
Dice the aubergine and onion – fry in a pan with a drizzle of olive oil on a high heat until golden brown. Add the spices and cook for around 1 to 2 minutes. Finish by adding the chopped tomatoes, cook around 5 to 6 minutes, season to taste.