A fresh, light and very tasty side dish, enriched with aromatic herbs like mint and oregano, perfect to pair both meat and fish dishes, seasoning pasta or to be simply enjoyed with bread.
Serves 2-3, Preparation time 5 mins, Cooking time 20 mins
- 1 aubergine medium-sized
- 8-10 cherry tomatoes
- a bunch of black olives, pitted
- a tbsp of dried oregano
- 6-7 mint leaves, minced
- Fennel seeds, a teaspoon
- 3 garlic cloves, peeled
- a pinch of turmeric
- 30 g of Pecorino, grated
- EVOO – Extra Virgin Olive Oil, 4 tbsp
- Salt and Pepper, to taste
Cut the aubergine coarsely coarse little chunks.
Leave the cherry tomatoes intact – if you prefer to halve them, do it.
In a non-stick pan heat 4 tbsp of Evoo, brown three cloves of garlic along with fennel seeds for a couple of minutes, then add the cherry tomatoes, a pinch of salt and fry them 1 minute over high heat covered with lid.
Low the heat and add the aubergine cubes along with minced mint and oregano, a pinch of turmeric, add pitted black olives, cook for at least 15 minutes without lid. Add a little bit of water if necessary.
Turn off the heat, add salt and pepper to taste and sprinkle with a generous handful of grated Pecorino cheese, take off the garlic and serve.