Thanks for bearing with us with the lack of posts recently! Jess went to Greece for a week and then we have all be moving house. The new house is lovely, can’t wait until all the boxes are unpacked.
Jess cooked this for our first family dinner in the new house. Delicious! This served about 8 of us.
Ingredients: 3 big aubergines (diced), 2 red onions (sliced), 3 red peppers (cut chunky), a couple of handfuls of cherry tomatoes, 10 fresh tomatoes, 1 tbsp sugar, 1 tbsp cinnamon, 1 tbsp dried oregano, olive oil, a good glug red wine vinegar, juice of 1 lemon, 1 handful fresh parsley (chopped), toasted pine nuts
The key to cooking aubergine is to cook it forever, and then cook it some more. Fry your aubergine in some olive oil until it starts to soften, add the sugar. In the meantime, get some boiling water on the go, score your fresh tomatoes and pop them in for a bit and peel the skins. By now the aubergine should be softening nicely, add the onions, and let caramelise for a bit. Add the peppers, cherry toms, peeled fresh tomatoes, cinnamon, oregano, red wine vinegar and another glug of olive oil. Let cook for 15 mins or so, until the aubergine is really soft and everything looks cooked. Add the chopped parsley and cook for a minute, add the lemon juice, season with pepper and serve topped with toasted pine nuts.