We've made it to late June, have passed the longest day of the year and are now on our way to darker mornings and evenings. This year Summer has officially been skipped in the UK, I have barely had a chance to get my wedges, Josa dresses or straw fedora out, but instead spend the majority of my time in skinny jeans and a leather jacket! Believe it or not Autumn ranges are winging their way out onto the high street ready for us to start stocking up all over again!
This calls for one thing only....a perfect transitional summer/autumn recipe of course! After a fantastic weekend being bridesmaid at my best friend's wedding, I was feeling particularly weary, tired and very much in need of a bit of chilling after a ridiculously early Monday back at work. The one thing getting me through the drawn out day, was knocking up a hearty bowl of deliciousness alongside a big glass of red wine!
I bring to you 3BM's new favourite dish...Caponata Aubergine Stew. I saw this recipe on Emerald Street (Stylist Magazine's trusty website for everything fabulous) and immediately clicked on it - super easy, bursting full of Mediterranean richness and reasonably healthy! Tick, tick and tick! Another bonus is how versatile this beauty is....keep it simple or add chicken or lamb and serve it up with salad, rice, cous cous or even warm crusty bread...anything goes! The perfect recipe to cook a big portion of and then swap it up throughout the week with different combos for a tasty lunch or dinner in an instant!
Ingredients - Serves 4
2 tsps salt
2 tbsps olive oil
1 onion, finely chopped
2 celery stalks, finely sliced
1 garlic clove, chopped
6 large ripe tomatoes, chopped
2 tbsps balsamic vinegar
1 tbsp finely grated dark chocolate
50g sultanas
1. Put the aubergine cubes in a colander and add the salt. Leave to drain for 30 mins, rinse and pat dry.
2. While the aubergine is draining, heat half the olive oil in a saucepan. Add the onion, celery and garlic and fry for 10 minutes. Add tomatoes with their juice and simmer for a further 5 mins.
3. Add the balsamic vinegar, a sprinkle of sugar, chocolate, sultanas, capers and olives. Simmer for 5–10 minutes, stirring often. Turn off the heat.
4. Heat the remaining oil in a frying pan and then fry the aubergine for 5 mins until golden. Add to the tomato sauce. Return to a simmer and cook for 10 mins then remove from heat. Sprinkle with ripped fresh mint - this seriously makes a difference and adds an amazing finish to all the flavours!
1 onion, finely chopped
2 celery stalks, finely sliced
1 garlic clove, chopped
6 large ripe tomatoes, chopped
2 tbsps balsamic vinegar
1 tbsp finely grated dark chocolate
50g sultanas
2 tbsps baby capers
50g stoned green olives, sliced
Mint to garnish
50g stoned green olives, sliced
Mint to garnish
1. Put the aubergine cubes in a colander and add the salt. Leave to drain for 30 mins, rinse and pat dry.
2. While the aubergine is draining, heat half the olive oil in a saucepan. Add the onion, celery and garlic and fry for 10 minutes. Add tomatoes with their juice and simmer for a further 5 mins.
3. Add the balsamic vinegar, a sprinkle of sugar, chocolate, sultanas, capers and olives. Simmer for 5–10 minutes, stirring often. Turn off the heat.
4. Heat the remaining oil in a frying pan and then fry the aubergine for 5 mins until golden. Add to the tomato sauce. Return to a simmer and cook for 10 mins then remove from heat. Sprinkle with ripped fresh mint - this seriously makes a difference and adds an amazing finish to all the flavours!
Now all that's left to do is to ladle into pretty bowls, pour a couple of large glasses of wine and gobble it all up while dreaming that you're somewhere sunsoaked and beautiful in the Medditerranean...
