This is a great mid-week dinner which was cribbed (again) from Jamie Oliver. It takes a lot of what you may already have in your kitchen and makes it into a hearty and tasty tomato-based stew.
For 2-4 people you’ll need: 1 medium eggplant (cut into 1/2″ to 3/4″ cubes), 2-3 Tbsp olive oil, 1-2 Tbsp fresh oregano (chopped [or dried if you don’t have the herb garden handy]), 1 small red onion (finely chopped), 1 red bell pepper (cored and chopped into 1/2″ to 3/4″ squares), 2 cloves garlic (coarsely chopped), 2-3 Tbsp green olives (pitted, but whole), 2-3 Tbsp herb vinegar (we used a Tarragon vinegar), 1x15oz can chopped tomatoes and 1-2 Tbsp heavy cream.
Start by heating the olive oil in a large skillet over medium high heat. Add the chopped eggplant, red bell pepper and oregano once it is hot and toss around the pan quickly to coat. Cook over a high(ish) heat for about 4-5 mins until the eggplant has softened. If the eggplant soaks up too much of the oil and the skillet goes dry, add a little more oil.
Once the eggplant has a good brown to it on all sides, add the chopped garlic and red onion – add a little more oil if you need it. Cook for another 2-3 minutes, just until the garlic and onions are fragrant. The add the olives and the vinegar – and stir/toss well to coat all.
Once the vinegar has evaporated, add the tomatoes and some salt & pepper to taste, reduce the heat to medium, and allow to cook down for 10-12 minutes until the whole thing has thickened. Add the heavy cream and let it cook for a couple of minutes more until the cream has been incorporated.
Serve hot with chopped mozzarella or parmesan (or both!) on top.