CAPONATA BRUSCHETTE

A couple of nights ago, I had a big craving for aubergines in a tomato-y stew, but i didn't quite fancy this.  Hmm, Dilemma.
I was also craving olives, probably because i'm not meant to eat them at the moment, and capers. I wanted it altogether, right then & in gigantic quantities.
Well low & behold, guess who came to my rescue? Jamie! Of course he did, he's JAMIE.




Caponata Bruschette - serves 2 as a main.
Recipe adapted from Jamies Italy -  here

You will need:
- 1 tbsp olive oil
- 2 large aubergines - cut into chunks
- 1 heaped tsp dried oregano
- 1 small red onion - peeled & finely chopped
- 3 cloves of garlic - 2 peeled & crushed, 1 peeled & halved
- 1 small bunch of fresh flat leaf parsley - leaves picked, stalks finely chopped
- 2 tablespoons of capers - drained & rinsed
- 1 handful of green olives - stones removed
- 2 or 3 tbsps of good quality herb vinegar (i used Daylesfords organic rosemary vinegar)
- 5 large ripe tomatoes - roughly chopped
- 4 slices of freshly sliced white bread
- sea salt & freshly ground black pepper

You will need to do this:
1. In a large deep saucepan heat your olive oil.
2. Add your aubergine chunks & oregano & season with a little salt.
3. Making sure everything is evenly coated in the oil, cook for approx 5 minutes, stirring & shaking the pan every now & then.

4. When your aubergines are lovely & golden on each side, add your onion, garlic & parsley stalks & carry on cooking for another 2-3 minutes. If you think your mixture is too dry, you can add a little more oil here.
5. Next, add your capers, your olives & your herb vinegar.

6. Once your herb vinegar has evaporated, add your tomatoes & season. Simmer gently until tender - roughly 15 minutes.

Now for your bruschette:
1. Heat a griddle pan on a medium heat.
2. Grill your slices until they are crisp on both sides.
3. Rub one side of each of your slices with garlic and set aside.

Once the Cabonata is done, and everything is tender, spoon over your bruschette - or break the rules & serve your bruschette on the side as i do. I am so adventurous.

Sprinkle over your parsley leaves & serve!

Enjoy!