The classic Sicilian aubergine and pepper stew – with a neat, oven-based twist
With a new baby to look after, my husband Hugh and I have delegated the cooking of dinner to the oven. It makes for a more harmonious family life, because we have more hands free to look after the children, while delicious smells slowly fill the house and we wait in anticipation for dinner. Hugh’s caponata, a sweet-sour hodgepodge of sweet peppers, aubergines and onions in vinegar and olive oil, is one of our favourite things to eat with some dips, salad and bread alongside. There’s a catch to cooking this way – more washing-up – but we have delegated that, too: to the dishwasher.
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