This is a recipe by Eckart Witzigmann – which, considering the main ingredient, should come as no surprise.
In the late 70s, Witzigmann’s Munich restaurant L’ Aubergine was the first German restaurant ever to receive the coveted three Michelin stars. And he’s been dubbed chef of the century by French gastronomic guide Gault et Millau, alongside Bocuse and Robuchon.
My point is: this guy knows how to cook.
Ok, he lost the permit for L’Aubergine in 1993 due to a cocaine scandal, but still…this recipe is stellar! And super easy.
You’ll need:
- 1 big aubergine (eggplant)
- 1 tablespoon of capers
- 10 green olives
- a little garlic
- a few basil leaves
- 5-6 tablespoons balsamico vinegar
- 2-3 tablespoons olive oil
- 1 tablespoon honey
- salt, pepper
1. Preheat the oven at 220 Celsius (392 Fahrenheit)
2. Wash the aubergine, and cut it in pieces (don’t peel it!).
3. Chop the capers, olives and garlic.
4. Mix the aubergines, capers, garlic, olives, basil, oil, vinegar and honey. Salt and pepper. Put them in a pot and cover with aluminium foil.
5. Let braise in the oven for 1 hour.
6. Take it out, let cool down, and chop. If too much acidity, add some more honey.
7. Serve on toasted bread.
This appetizer is perfect with a Clos des Fées Grenache Blanc Vieilles Vignes. Check it out on http://www.closdesfees.com/
