This richly flavoured eggplant recipe is very versatile and can be tossed through hot cooked pasta or served with grilled meats and fish.
INGREDIENTS
3 tablespoons olive oil
1 red onion, finely chopped
1 red capsicum, finely chopped
2 cloves garlic, crushed
3 anchovies, chopped
1 teaspoon dried oregano, preferably Sicilian
¼-½ teaspoon dried chilli flakes
1 medium eggplant, peeled and diced into 1 cm pieces
2 medium vine tomatoes, diced
finely grated zest and juice of 1 lemon
sea salt and freshly ground pepper
2 teaspoons red wine vinegar
To serve
¼ cup chopped basil or mint
1 cup ricotta
grilled sourdough bread
METHOD
Heat the olive oil in a large sauté pan and add the onion, capsicum, garlic, anchovies, oregano and chilli flakes. Season and cook for 10 minutes or until the vegetables are very tender and lightly caramelised, stirring often. Add the eggplant and cook for 5 minutes then add the tomatoes and lemon zest and juice. Season again and cook for 15 minutes or until the eggplant is very tender. Undercooked eggplant tastes very bitter. Stir in the vinegar.
To serve: When the eggplant mixture has cooled, add the basil or mint. Spread the grilled bread with ricotta and top with a spoonful of the eggplant. Makes about 2 cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.