Today I will share the most versatile recipe I learned from Maria: aubergine caponata. She is an extraordinary and inspirational woman, who cooks amazing food. Maria is the mother of 2 friends of mine, which I had the luck to known during my teenage period. She was always cooking delicious dishes, mainly influenced by Middle Eastern flavours. Some of her recipes included shanklish, babaganoush, mousaka and aubergine caponata. And she used to make saj bread to serve with her food. I was always around her, trying to help and learn her secrets. I love these memories and will always be grateful for having people like Maria in my life. The caponata became a hit at my family’s reunions. And every time I serve it, people fall in love with that. A simple dish to assemble and a good option as an appetiser or starter. Check it out:
The best aubergine caponata you will eat! Diced aubergine, bell peppers and onions, with garlic, olives and raisins, seasoned with salt, zaatar and all spice. Everything mixed with vinegar and olive oil and roasted until soft and aromatic.
Preheat the oven at medium temperature. Remove the aubergine skin. Cut the aubergines bell peppers and onion into medium cubes. Slice the olives, peel and cut the garlic cloves in very small pieces.
Add the prepared ingredients and seasonings in a glass dish, drizzle with the olive oil and roast it for 30 minutes at medium temperature (150 - 180 degrees celsius). At 15 minutes of roasting, remove the dish from the oven, give it a mix, and return it to the oven for another 15 minutes.
After roasted, add the raisins and allow it to cool at room temperature. Refrigerate it in a covered dish or jam container overnight to set the textures properly and develop the flavours. Then serve it with bread and enjoy!