Aubergine caponata, Clarence Court eggs, parsley, pine nuts, good bread for dipping.
This dish is such a treasure. In fact, it’s so tasty I had it for breakfast and dinner.
It’s that perfect combination of “dippy ingredients” that have so much flavour you can’t stop eating it.

Caponata is a Sicilian aubergine/ veg based dish. I can’t claim to have an authentic recipe but trust me, my take on it is delicious.
Save this recipe for endless brunches/ lunches/ speedy dinners.
It keeps well in the fridge for 3 days.

Ingredients for 2

1 large aubergine, thickly sliced
1 stick of celery, diced
1/2 pepper, diced
2 shallots/ 1 small onion, diced
1 clove of garlic, crushed
1 tin of chopped tomatoes
A handful of olives (optional)
A handful of pine nuts, toasted
A handful of fresh parsley
Rapeseed oil for cooking
Sea salt & black pepper to season
As many eggs as you would like
Good bread for dipping

Method:
Slice the aubergine and drizzle each slice with some rapeseed oil.
Fry in a frying pan over a medium-high heat until it starts to colour. Do this is in batches.
Wipe the frying pan and add a splash of rapeseed oil.
Pop it on a low heat with the onion & celery and cook for around 5 minutes until softened.
Add the aubergine, tomato, garlic, lots of sea salt and black pepper, the diced pepper and cook until thickened. Around 15 minutes on a medium heat.
Throw in the olives.
Check the seasoning and season again if needed.
Divide the mixture between two plates.
Top with eggs, pine nuts and parsley.
Serve with good bread for dipping.