Try this irresistible vegetarian stew with an egg in crispy breadcrumbs - a great meal for two that won't fail to impress your partner
Ingredients
- A drizzle of olive oil
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tsp tomato purée
- 2 large aubergines, diced to about 1/2 inch in size
- 1 tbsp flat leaf parsley, chopped, stalks reserved
- 50 g1¾ oz baby capers
- 150 g5¼ oz Kalamata olives, stoned
- 3 tbsp sherry vinegar
- 5 large ripe plum tomatoes, roughly chopped
- A pinch of chopped marjoram
- 8 baby mozzarella balls
For the egg in breadcrumbs:
Method: How to make Italian aubergine stew
Preheat a thick bottomed pan, add a good drizzle of olive oil then fry the onion and garlic for 1-2 minutes until slightly coloured and the flavours are released.
Add the tomato puree and stir, then add the aubergines and the parsley stalks and cook for a further minute. Next add the capers, olives and vinegar. When the vinegar has reduced, add the tomatoes and marjoram and cook for 10-15 minutes, until tender. You may need to add a dash of water if the mix is looking a little dry.
Whilst the aubergines are cooking, bring a deep pan of water to the boil and add the white vinegar. Crack an egg into a cup, and once the water has started to boil and bubble, pour the egg in carefully and soft poach it for about 1 ½ minutes. After this time, remove the egg with a slotted spoon and plunge carefully into cold water to cool. Repeat with the other egg.
Crack the third egg onto a small plate and whisk lightly, and pour the breadcrumbs onto another small plate.
Pat the poached eggs dry on a kitchen cloth, then roll each one first in the whisked egg, then in the breadcrumbs. Repeat this process with both eggs, then set in the fridge for 1 hour.
Shallow fry the eggs in a about an inch of vegetable oil until just crispy on the outside.
Finish the aubergine stew with chopped parsley leaves, and then fold in the baby mozzarella.
To serve:
Place the aubergine and mozzarella mix into the centre of your serving dish with the crispy fried egg sitting on top and drizzle with extra virgin olive oil.
