Easy caponata stew

• olive oil↗1 tbsp 1 tbsp

  plus a drop

• red onion↗1 1

  finely chopped

• eggplant↗1 1

  cut into 1cm cubes

• garlic clove↗1 1

  peeled

• dried oregano↗1 tsp 1 tsp
• capers↗2 tbsp 2 tbsp
• cherry tomatoes↗400ml can 400ml can
• bread↗2 slices of crusty 2 slices of crusty
• basil↗½ small pack of ½ small pack of
• lemon↗½ ½

  juiced

Step-by-step instructions

1. 1

   Heat olive oil in a high pan over high heat, add the onion and eggplant with a generous pinch of salt and fry until golden and soft, about 10 minutes. Add the minced garlic with oregano and cook for no more than 1 minute, then add capers and tomatoes. Half‑fill an empty jar with water and pour it into the pan, bring to a boil, then reduce to a gentle simmer until the sauce thickens and the vegetables become tender.

2. 2

   Toast the bread, then drizzle it with a little more olive oil. Roughly mash the cherry tomatoes with the back of a spoon, then add half the basil and season the caponata with lemon juice, salt and black pepper to taste. Spoon onto plates, top with the remaining basil and serve.