CREDITS Cutipol Ebony cutlery and Rosenthal Junto Bronze dinner plate (chermoula-marinated fish) both from Studio of Tableware; yellow serving platter (garfish) from Tony Sly; terracotta-edged dinner plate and platter, olive oil dish and small textured pl



Stuff Limited (NZ)


SERVES 4 / PREPARATION 15 MINUTES PLUS SALTING TIME / COOKING 40 MINUTES It’s not essential to salt the eggplant, but I believe it improves the texture. This is good on the day it is made, but even better the next day. CAPONATA 2 eggplants olive oil for frying (about ½ cup – you may not need all of it) 1 red onion, sliced 250g punnet cherry tomatoes, halved 2 sticks celery, sliced on the diagonal 2 tablespoons tomato paste 1 tablespoon honey 2-3 tablespoons red wine vinegar ¼ cup green olives, pitted 2 tablespoons capers ¼ cup almonds, toasted 1 cup mint leaves, shredded Cut the eggplant in half lengthwise, cut into long wedges, then cut into 5cm lengths. Put the eggplant in a sieve or colander, generously salt and set aside for 30 minutes to get rid of excess moisture. Dry with paper towels. Heat a couple of tablespoons of oil in a frying pan and cook the eggplant in batches until soft and golden – around 10 minutes for each batch – adding more oil for each batch. Remove from the pan and put into a bowl. Add another couple of tablespoons of oil to the pan, add the onion and fry until soft and lightly caramelised, then add to the bowl with the eggplant. Add another 1-2 tablespoons oil to the pan and fry the cherry tomatoes until soft and lightly caramelised. Add the celery and cook for a minute, add the tomato paste and honey and fry for another minute, adding a little water if it starts to dry out. Return the eggplant to the pan, sprinkle with the vinegar then toss well. Add the olives, capers and almonds. Adjust seasonings to taste. Add the mint leaves just before serving. FOR THE FISH & TO SERVE 1 tablespoon olive oil 4 skinless, boneless kingfish fillets or steaks (about 600g), or use another oily fish such as mackerel 3 tablespoons fresh marjoram or oregano, finely chopped grated zest of 1 lemon pinch of chilli flakes lemon wedges and crusty bread to serve Lightly oil the fish and scatter over the marjoram or oregano, the lemon zest and chilli flakes. Leave to marinate for 30 minutes if you have time. Grill or panfry the fish for 2-3 minutes on each side and serve with the caponata, wedges of lemon and crusty bread. WINE A medium-dry riesling. Go for the Saint Clair Pioneer Block 9 Big John Riesling 2016.