Extend the days of summer with a rich aubergine caponata and figs with frozen yoghurt This summer we are swapping the Mediterranean for Burgundy. The food and wine will be delicious where we are staying, but part of me longs for the sun-baked olive oil and vinegar-steeped flavours of southern Europe. There the fruit is full, heavy and sweet, the roads are lined with lavender and olive groves and the influences of Africa and the Middle East have long permeated the cuisine. The sweet-sour “agrodolce” flavours of Arabia are particularly felt in Sicily and Greece, where capers, olives and aubergines are in abundance and fig trees sag with the weight of ripe fruit dripping with sticky juices. Continue reading...
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