Starters

Sweet and sour eggplant stew with pears

Ingredients for four people:
1 ½ Lb./600 grams dark skinned eggplant/aubergine, chopped into 1”/3 cm cubes
Extra virgin olive oil
1 celery stalks (1 ½ cups), cut into 2 cm dice
2 onions ( 2 cups), coarsely chopped
3 tbs/40 gms capers cured in salt, thoroughly rinsed
¾ cup/100 gms green olives in brine, rinsed, pitted and chopped in halves
¾ Cup/2 pears, cut in quarters
1/2 cup red wine vinegar
1-2 tablespoon sugar, depending on sourness
1/2 cup tomato sauce
8 fresh mint leaves, optional

Preparation:
Arrange the eggplant/aubergine in a large bowl of water with a spoonful of sea salt and let sit for about 20 minutes. Drain and pat dry with a kitchen cloth.

Heat the olive oil in a deep, medium sized frying pan over medium-high heat. When the olive oil begins to sizzle, add a single layer of eggplant/aubergine cubes and fry, turning once until they reach an intense golden colour, about 5 to 7 minutes. Bring heat down, if olive oil is too hot, to avoid burning.
When eggplant/aubergine is cooked, transfer to a colander set over a plate to drain off any excess olive oil. Cook all eggplant/aubergine this way.

Cook the celery in hot boiling water until partially cooked.

In a similar sized skillet, warm 4 tablespoons of the olive oil and stir fry the onions and celery over medium-high heat until translucent, about 5-7 minutes. Now add the pears, capers and olives.
Allow flavours to mix for a couple of minutes and stir in the tomato sauce and the eggplant/aubergine.
In a cup mix the sugar with the vinegar until dissolved and pour over the vegetables. Let it evaporate over high heat for a couple of minutes and switch off.

Pour over a serving dish and leave to rest for at least 12 hours.

Top with mint leaves before serving.

BACK TO RECIPES

Subscribe to newsletter

Enter your email here below to stay updated on our news and events.