Tocanita siciliana de vinete / Eggplant sicilian stew

Reteta din cartea "Cu Jamie in Italia"

Ingrediente:
ulei de masline
2 vinete mari, taiate bucatele
1 lingurita cu varf oregano uscat
sare, piper
1 ceapa rosie tocata marunt
4 catei de usturoi taiati felii
1 legatura mica de patrunjel proaspat
2 linguri capere sarate, spalate, inmuiate si scurse
1 mana masline verzi fara samburi
5 rosii decojite si taiate bucati

Se prajesc vinetele in ulei de masline, adaugand oregano. Dupa ce vinetele s-au inmuiat usor adaugati ceapa, usturoiul si patrunjelul. Daca vi se pare prea uscat mai puteti adauga ulei de masline. Adaugati apoi caperele si maslinele, iar la final rosiile. Se lasa la fiert, acoperit, la foc mic aproximativ 15 minute. Se serveste presarata cu frunze de patrunjel tocate.

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Ingredients:
olive oil
2 large eggplants, cut into pieces
1 spoon dried oregano
salt, pepper
1 small minced red onion
4 garlic cloves cut in slices
fresh parsley
2 tablespoons salted capers, washed, drained and soaked
green olives without stones
5 tomatoes cut into pieces

Fry the eggplants in olive oil, adding oregano. After eggplants are easy soaking add onion, garlic and parsley. If it is too dry you can add more olive oil. Add capers and olives and the tomatoes at the end. Let boil, covered, on low fire about 15 minutes. Serve sprinkled with minced parsley leaves.