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Incredible Sicilian Aubergine Stew (Caponata)

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olive oil

a small bunch of fresh flat leaf parsley leaves picked and stalks finely chopped

2/3 tablespoons best quality herb vinegar

1 heaped teaspoon dried oregano

2 nice large purple aubergines cut into large chunks

a handful of green olives stones removed

sea salt and freshly ground black pepper

5 large ripe tomatoes roughly chopped

1 small red onion peeled and finely chopped

2 tablespoons salted capers rinsed soaked and drained

optional 2 tablespoons slivered almonds lightly toasted

2 cloves of garlic peeled and finely sliced

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