Name: Eggplant with cherry tomatoes, black olives & capers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 medium eggplants, trimmed; 200 millilitre canola oil; 1 clove garlic, chopped; 30 gram pitted kalamata olives; 20 gram capers; 30 millilitre olive oil; 300 gram tinned cherry tomatoes; 6 gram basil, torn; 2 gram mint, torn

Eggplant with cherry tomatoes, black olives & capers

Antonio Crisci of Poderi Crisci shares his eggplant recipe for the perfect Italian long lunch. Photography by Todd Eyre.

Serves 4

Cook

30M

Marinate

30M

Ingredients

3 medium eggplants, trimmed

200 millilitre canola oil

1 clove garlic, chopped

30 gram pitted kalamata olives

20 gram capers

30 millilitre olive oil

300 gram tinned cherry tomatoes

6 gram basil, torn

2 gram mint, torn

Method

1.Remove a few long strips of skin from each eggplant with a potato peeler (along with the salt, this will balance the bitterness of the eggplant).

2.Cut the eggplants in half lengthways, then into wedges 1cm thick. Remove some of the seeds from the middle of each wedge (these can be used for making dips and purée) then cut each wedge approximately 8cm long.

3.Soak wedges in salty water for 30 minutes; this way the eggplant releases some of its bitterness and will also absorb less oil during cooking. Drain, pat dry with a tea towel and then fry in canola oil in batches until lightly golden. Drain in a sieve or colander to remove excess oil.

4.Fry the garlic, olives and capers in olive oil then add the tomatoes. When the sauce has reduced, add the fried eggplant and most of the fresh herbs. Toss together, season to taste and serve with remaining fresh herbs to garnish.

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