Caponata

Heat olive oil in a large pan over a medium-high heat. Add the aubergines, dried oregano and a pinch of salt. Cook for 8 minutes, stirring, until golden. Lower the heat, add the red onions and cook for about 5 minutes, until starting to soften. Add the sliced garlic cloves and the finely chopped stalks of parsley; cook for 1 minute. ' ‰cZan ha^XZY Essential Red Onions and cook for about * b^cjiZh! jci^a hiVgi^c\ id hd[iZc# 6YY ) ‰cZan ha^XZY garlic cloves VcY i]Z ‰cZan X]deeZY hiVa`h d[ V '*\ eVX` ÂVi aZV[ eVghaZn; cook for 1 minute. A

Add the nonpareille capers, green olives, raisins and red wine vinegar, then cook for 2 minutes. Mix in the chopped plum tomatoes and cook for about 15 minutes, stirring occasionally, until all the vegetables are tender.

Roughly chop ½ the parsley leaves; stir through and season. If not using it straight away, transfer the caponata to a bowl or freezerproof container, allow to cool and then chill, covered, for up to 5 days or freeze for up to 3 months.