By Sara Matthews
www.sarabynature.com
Recipe published in Feast, Issue 17 – June 2017
Serves Four-Six
INGREDIENTS
2 large aubergines, cut into large chunks
1 shallot, finely chopped
1 red onion, finely chopped
6 tomatoes, roughly chopped (the riper the better)
2 celery sticks, de-stringed and chopped
2tsp of drained capers
1tbsp of raisins
50ml of red wine vinegar
2 cloves of garlic, crushed (smoked garlic adds an extra element to the flavours of this dish)
1 heaped tsp of dried oregano
1tsp of maple syrup
1tbsp of chopped fresh basil and parsley mix
juice of ½ lime
Method
In a large frying pan heat the oil gently on a medium heat, cook the chopped aubergine for 10-15 minutes until soft and lightly browned. Remove these from the pan and set to one side. In the same pan, using the oil, gently cook the shallots, onion, and garlic, until softened, then add the tomatoes, oregano, celery and red wine vinegar. Cook for another five minutes, stirring occasionally. Then add the aubergines, capers, olives, raisins, maple syrup, chopped herbs and lime juice. Cook for a further 10 minutes on a low heat. Either serve immediately or allow to cool. Cooling allows the flavours to infuse more.
I enjoy it served cold with salad or as a side for bread and olives