This is one I clipped out from kochen, I Swiss cooking magazine I have a subscription to. I And I'd better write it down quickly because just when I had finished cooking, the Boyfriend opened the kitchen window and the wind carried my clipping away. Gone with the wind, so to speak.
(serves 4 as a side dish or starter)
- 2 medium-sized aubergines
- 2 tomatoes
- 1 small onion
- a small handfull of fresh oregano leaves
- a pinch of sugar
- 1 tablespoon pine nuts
- 1 tablespoon capers
- 12 green olives, pitted
- salt and freshly ground pepper
- 3 tablespoons olive oil
- 2-3 tablespoons good balsamic vinegar
I omitted the pine nuts because we'll have this apple torte later which contains almonds and wouldn't it be a culinary fauxpas to serve a starter with pine nuts and a cake with almonds after that? Yes, it would. I added a little chopped mint, though, because we have mint on our balcony and it is growing so beautifully, begging to be added to dishes.