Caponata
olive oil
2 large aubergines, cut into large chunks
1 heaped teaspoon dried oregano
sea salt
freshly ground black pepper
1 small red onion, peeled and finely chopped
2 cloves garlic, peeled and finely sliced
1 small bunch fresh flat-leaf parsley, leaves picked and stalks finely chopped
2 tablespoons salted capers, rinsed, soaked and drained
1 handful green olives, stones removed
2-3 tablespoons best-quality herb vinegar
5 large ripe tomatoes, roughly chopped
2 tablespoons slivered almonds, lightly toasted, optional