#aubergines

[yes-gigging-posts]

aubergines this morning

[nonefrancesca]

Am I the only one who sees a face?

[animate-mush]

J'ai... *counting* ... dix aubergines. Je pense.

Dix que j'ai coupé. Beaucoup de plus restent encores sur les plantes.

[i-ate-all-of-my-toes]

i cant be bothered to add text

ignore the fact they're floating SHHH

[124daisies]

Aubergine biriyani

[askwhatsforlunch]

Caponata Calda (Vegan)

This Caponata Calda, a hot stew version of the Sicilian salad, was met with happy sighs and grunts of contentment as I served it for dinner last night, for it is hearty, fragrant, tasty and warming all at once! Happy Thursday!

Ingredients (serves 3 to 4):

4 tablespoons olive oil

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon ground chilli or Cayenne Pepper

2 aubergines, rinsed

half a large onion

1 large garlic clove, minced

1 heaped tablespoon capers, drained

1/4 cup black olives, pitted

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons Modena Balsamic Vinegar

4 Whole Peeled Tomatoes + 1/2 cup or their juice

1 1/2 tablespoon caster sugar

a small bunch Garden Parsley

In a large, deep, nonstick skillet, heat olive oil over medium-high heat.

Add dried basil, oregano and thyme, along with ground chilli, and fry, 1 minute.

Dice aubergines and add aubergine dices to the skillet,. Cook until golden, about 4 to 5 minutes, stirring often.

Peel and finely chop onion, and stir into the skillet. Cook, a couple of minutes more. Stir in minced garlic.

Finely chop capers, and stir into the skillet, along with black olives. Cook, another couple of minutes.

Season with fleur de sel and black pepper. Deglaze with Modena Balsamic Vinegar, cook, 1 minute.

Finally, roughly chop Whole Peeled Tomatoes and add them, along with their juice, to the skillet. Bring to the boil.

Once boiling, reduce heat to medium, stir in caster sugar, and cover with a lid. Simmer, 10 minutes or so.

Finely chop Garden Parsley.

Just before serving, stir chopped Parsley into the skillet.

Serve Caponata Calda, as its name suggests, hot!

[jeanfrancoisrey]

… à l’assiette !

[thunderstruck9]

Claudio Bravo (Chilean, 1936-2011), Eggplants, 1983. Pastel on paper, 47 x 51 cm.