This dish is one that instantly takes me back to my childhood. We would enjoy it with semolina cheese baked gnocchi and I always remember loving the contrast of the rich vegetables with the smooth cheesy flavour of the gnocchi. Unfortunately I don’t make it very much as I find that only a little goes a long way and I’m the sole lover of eggplants in our household.
Recently though, I had a few eggplants left over in the fridge from my month of making Middle Eastern food and this was my first choice of treats to make myself. Another simple to create treat that takes only minutes to create and come with maximum flavour.
- 4 finger eggplants or 2 larger ones
- 2 x 400g tins chopped tomatoes
- 1/4 cup red wine vinegar
- 2 red capsicums, roasted and de-skinned and seeded
- 2 zucchinis
- 3 cloves garlic, minced
- 2 spanish onions, sliced
- 8 anchovies
- 2 tbl sp. olive oil
- 1/2 Kalamata olives
- 1 small birdseye chilli, finely sliced (optional)
- salt and freshly ground pepper to taste
Cut up the vegetables into bite sized pieces. Warm a large saucepan over a medium heat and then add a dash of olive oil and the anchovies. When the anchovies start to fry, add the eggplant, zucchini, capsicum, garlic, chilli and onions. Stir well and cook until starting to brown at the edges. At this point add the red wine vinegar and cook for about 5 minutes. Then add the tomatoes and stir well. Cook over a low-med heat until the sauce thickens, stirring occasionally, this will take approx 30-40 minutes. Add your olives and stir well and continue cooking for another 5 minutes. Season and serve hot with some polenta or couscous and a sprinkling of parmesan cheese. This is also delicious heated for breakfast and served with a fried egg.
Happy Cooking and Happy Eating,