Stufato Di Melanzane
This eggplant stew has a very Sicilian feel to it
Makes enough for: 4 people
Ingredients
- 95 mls olive oil, divided
- 500 g aubergines, cut into large cubes
- salt and freshly ground black pepper to season
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and finely sliced
- 400 g tinned chopped tomatoes
- 150 mls red wine
- 30 mls tomato paste
- 15 g sultanas
- 70 g pitted olives
- 45 mls balsamic vinegar
- 15 mls capers, drained
- 25 g pine nuts, lightly toasted
- 15 g fresh basil, leaves picked and roughly chopped
- focaccia to serve
Method
- Place 80mls of the oil into a large, deep saucepan and heat over a medium temperature
- Add the aubergines, season with salt and fry, stirring occasionally, until the oil has soaked in and the aubergines are golden brown
- Remove and set aside
- Add the rest of the oil to the pan and when hot, add the shallots, season with salt, lower the temperature and sauté until soft
- Add the garlic and cook until fragrant
- Add the aubergines and reheat then add the tomatoes
- Season generously with salt and pepper then add the wine, sultanas and tomato paste
- Stir to combine, cover and simmer for 45 minutes
- Remove the lid, and add the olives, vinegar and capers
- Adjust the seasoning, increase the temperature and cook with the lid off for 10 minutes
- Turn the heat off, add the pine nuts and basil and stir in before serving with focaccia