This offering was inspired by a recipe from Mark Limacher and published in the ‘Life’ section of the Christchurch Press on 15 January 2020. It is vegetarian, but unreconstructed carnivores might like to add some chopped pancetta to the saucepan before adding the tomatoes and other vegetables.
Ingredients.
1 aubergine, sliced lengthwise into 2 steaks [reserve the off-cuts].
1 400g can cherry tomatoes.
1 400g can cannellini beans, drained, rinsed.
1 capsicum, seeded, chopped.
½ cup sliced and chopped fennel bulb.
½ cup chopped coriander [save some for garnish].
2 tsp vincotto.
Salt to taste.
1/3 cup olive oil.
2 tblsp dukkah.
100g feta cheese, crumbled.
Method.
Slice the aubergine into 2 thick steaks, flat on both sides. Sprinkle salt liberally on both sides and set aside. Chop up the off-cuts and place them in a saucepan with the tomatoes, capsicum, beans, fennel, coriander, vincotto and the salt and pepper. Place the saucepan on a medium to high flame, bring to the boil, reduce the heat, cover and simmer for 15 minutes.
While the pot is simmering, heat the oil in a skillet over a hot flame. Rinse the aubergine steaks on both sides and fry until golden brown. Place the steaks on warmed plates, sprinkle with salt to taste, sprinkle each with half the dukkah, then half the feta, then top with the tomato mixture. Garnish with the reserved coriander a serve immediately.
Serves: 2.
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