Aubergine Caponata stew with squashes, heirloom tomatoes and walnuts


  • aubergines 2
  • shallots 3-4
  • cloves garlic 2-3
  • heirloom tomatoes, or similar 6
  • medium round squash, or substitute one zucchini 1
  • walnuts 1 handful
  • large caper fruits and black olives 1 handful
  • oregano leaves
  • olive oil
  • salt and pepper to taste
  • cane sugar 1 teaspoon


Dice the vegetables and sauté in olive oil. Start with the aubergines, then add the garlic and shallots, the caper fruits and olives, and finally the squash and the walnuts. Simmer. When some of the water has evaporated, add the tomatoes and oregano leaves, salt, pepper and sugar to taste. Allow to stew for 10 minutes. Serve with focaccia bread.