What to Cook Tonight #85

Easy, delicious, heavenly. Taking a quick trip around the Med with a gorgeous Sicilian Eggplant Caprese, Agoli e Olio with Broccolini, Rocket & Lemon, and a classic Pan Con Tomate from Catalan.

Hello, it’s Rose!

I am writing from Melbourne, which has been incredibly (unseasonably and slightly scarily) warm. I have had a couple of lovely weeks catching up with old friends and revisiting all my old favourite haunts, before heading home to NZ for Christmas.

Meanwhile, Mum is in Mexico, living her best life on the beach with her girlfriends. It’s wonderful to know that whatever chapter of life you are in, nothing quite beats a day by the sea, drinking margaritas with the girls.

We are in the full crescendo of end-of-year festivities, which means you likely want to spend as little time in the kitchen as possible, regardless of season. This week’s recipes are all about the simple, joyful flavours from the Mediterranean, perfect for easy eating and summer entertaining.

Sicilian Eggplant Caprese

We are going to start our European jaunt in Italy, with a gorgeous Sicilian Eggplant Caprese. Inspired by the satisfying flavours of a classic parmigiana and a refreshing Caprese — this salad is perfect for summer entertaining when you want something a little more substantial (and slightly decadent). It also looks beautiful, so it is sure to impress your guests!

I first made this over the summer when I was in Procida (the poor man’s Capri, which I highly recommend visiting as an alternative to the glitz of the Amalfi coast) and have been thinking about it ever since.

The trick to getting the eggplant golden and unctuous is olive oil — so don’t be shy! Pan-frying the eggplant is what makes this especially delicious, but it does take a little bit of time. I recommend getting two pans going to cut down on cooking time. You can fry the eggplant in advance and assemble before serving (if kept in the fridge, bring the eggplant back to room temperature before serving).

This is delicious with a sprinkle of capers or a handful of rocket if you want to bulk it out a little more. I also love this with zucchini in place of (or as well as) the eggplant.