Rich Italian vegetarian recipe

If you don't like eggplant, this is the dish that will make you change your mind.

See, there were so many vegetables I never liked because assorted cooks in my young life (the most horrific of which has got to be the poor cafeteria lady) ruined them. And, of all those vegetables, eggplant has got to be at the top of the list.

Then, one day, I decided to try making it myself. And, good heavens, I liked it. So much, in fact, that sometimes I actually crave this. And, even better, sometimes the family actually asks for it.

It doesn't get better than that, does it?

Vegetarian recipe for Caponata
This is from Jamie Oliver's nice book Jamie's Italy.

Serves 4

olive oil
2 nice large purple eggplants, cut into large chunks
1 heaping teaspoon dried oregano
sea salt and freshly ground black pepper
1 small red onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
a small bunch of fresh flat-leaf parsley, leaves picked and stems finely chopped
2 tablespoons salted capers, rinsed, soaked,and drained
a handful of green olives, pits removed
2—3 tablespoons best-quality herb vinegar
5 large ripe tomatoes, roughly chopped
optional: 2 tablespoons slivered almonds, lightly toasted

Get yourself a large pan, pour in a couple of glugs of olive oil, and place on the heat. Add your eggplant chunks and oregano, season with a little salt, and toss around so the eggplant is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the eggplant in batches.)

When the eggplants are nice and golden on each side, add the onion, garlic, and parsley stems and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.

Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.

Taste before serving and season if you need to with salt, pepper, and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.