Instructions
Cut the aubergine into large pieces. Peel and chop the onion in small sizes, slice the garlic, pick the parsley leaves, and chop the stalks.
Rinse the capers, soak them, and drain, then remove the olive stones. Chop the tomatoes roughly. If you have almonds, toast them until light brown in an oven or under a hot grill.
Set a large pan on the stove and add olive oil. Add in the aubergine and oregano and season with salt; toss constantly to evenly coat the aubergine with oil. Cook on high heat for 5 minutes while tossing every now and then. Cook the aubergine in batches if they are more than the size of your pan.
Once the aubergines are nicely golden on all sides, add the onions, then garlic chopped parsley stalks, and cook for a few more minutes. Add more oil if the food gets too dry.
Add your drained capers and olives, then drizzle the herb vinegar over the caponata. Once all the vinegar evaporates, add the tomatoes and cook on simmer until tender, usually about 15 minutes.
Taste the caponata and adjust the seasoning as desired. You can add salt, black pepper, or even more vinegar
Drizzle some olive oil and serve garnished with almonds and chopped parsley
Tip: Avoid cutting very small aubergine, or they’ll absorb excessive oil and become too heavy and not turn out creamy and flavorful