Eggplant Caponata & Halloumi
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 50 minutes
- 1/4 cup salt
- 500g/1.1lbs eggplant
- 1 onion, peeled and finely diced
- 3 cloves garlic, peeled and finely diced
- 250g/8.8ozs tomatoes
- 3/4 cup water
- 3/4 cup tomato paste
- 3 tablespoons capers, rinsed
- 1/4 cup dried currants
- 100g/3.5ozs. pitted black olives
- 3 tablespoons red wine vinegar
- Chilli (optional)
- Salt and pepper to season
- 250g/8.8ozs halloumi, sliced
Step 1 - Cut the eggplant up into small cubes and generously sprinkle with 1/4 cup of salt and toss with hands and allow to drain while you prep the rest of the ingredients. Rinse the eggplant under running water and drain.
Step 2 - Take a large cast iron pot and heat some oil. Add the onion and garlic and saute until fragrant, then add the eggplant, tomatoes, water, tomato paste, capers and currants. Bring to a simmer and then place the lid on and simmer stirring to make sure all the eggplant is cooked. I use water as eggplant can really soak up oil a lot.
Step 3 - After 20 minutes add the olives, red wine vinegar and chilli and season to taste. It may need another 10-15 minutes simmering until it becomes soft and luscious.
Step 4 - Meanwhile add some oil to a frying pan and pan fry the halloumi slices. Drizzle with chilli oil. Place the eggplant on a serving plate and then top with halloumi.