Updated: Oct 21
At this time of year we have an abundance of courgettes and tomatoes. David has been busy preparing dishes that we can preserve in glass jars for the Winter months. Here is his latest creation which he adapted slightly (from original Jamie Oliver recipe) by also adding courgettes, bell red peppers and celery into the mix.
1 large aubergine
1 large courgette
½ teaspoon dried oregano
1 small red onion
1 large stick celery
2 red bell peppers
1 clove garlic
½ bunch flat-leaf parsley
2 large tomatoes , ripe
1 tablespoon baby capers
8 green olives , stone in
1 tablespoon red wine vinegar
1 tablespoon flaked almonds
extra virgin olive oil
How to make
Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
When the aubergine is golden all over, add the courgettes, red peppers, celery, onion, garlic and parsley stalks, then cook for a further 2 minutes – if the mixture gets too dry, add a little more oil to the pan.
Drain and add the capers, de-stone and add the olives, then drizzle over the vinegar.
When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the mixture is tender.
Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
Season to taste, then drizzle with extra virgin olive oil. Sprinkle the almonds and remaining parsley on top.
Can be served with the couscous and garnished with your favourite microgreens
Viola! Enjoy :)
Original source - Jamie Oliver