By Mickey Robertson Photography Luisa Brimble
from The House and Garden at Glenmore
I keep a bowl of this on the go for much of the season. On its own, with a little pesto on the side and a dollop of Baba Ghanoush, this combination simply shouts the season in the garden out loud. It makes a delicious accompaniment to meat, chicken, even fish. It can be warmed if there’s a chill in the air, but mostly I like to enjoy it at room temperature (so bring it out of the fridge half an hour or so before serving). I tend to use this recipe as a guide…..it depends entirely what’s growing in the garden, so if there are more tomatoes and fewer capsicums…..or lots of baby tomatoes, so be it!
½ cup raisins
¼ cup pine nuts
½ cup olive oil plus extra
2 small / medium aubergines
2 sticks celery
1 large red onion
2 large garlic cloves
1 bunch flat leaf parsley
2 medium capsicums,
5 or so ripe tomatoes
½ cup green olives
2 tablespoons capers
1 heaped tablespoon rapadura sugar
Pinch or two of sea salt and a few twists of black pepper from the grinder
1 / Soak the raisins in warm water and lightly toast the pine nuts.
2 / Cut aubergines into small chunks, slice the celery, dice the onion, finely slice the garlic, separate the leaves from the stems of parsley and set aside and finely chop the stalks. Cut the capsicums into smallish cubes and chop the tomatoes into chunks. Pit and chop the olives, rinse and drain the capers.
3 / Heat oil in a fry pan and fry aubergine until golden. Set aside cooked aubergine in a large bowl, then add a little more olive oil to the pan and gently fry celery, onion, garlic and parsley stems for about 5 minutes, until softened. Add a pinch of salt, stir, then add capsicum and fry for a minute, add the tomatoes, vinegar and fry for a few more minutes. Drain the raisins. Add the olives, capers, raisins, sugar and stir. Finally add the pine nuts, a twist or two of pepper; give a good stir and allow to cook through for another couple of minutes. Remove all from the pan to the large bowl with the aubergine and mix through with a good glug of olive oil. Allow to cool.
4 / When you serve, mix through the parsley leaves.
5 / This tastes best after a few hours, when all the flavours have infused, so make well in advance or even the day before.