Eggplant Olive Caponata

Rinse the eggplant and chop. Peel the shallot, cut into thin rings and set some aside for garnishing. Scald the tomatoes, peel and remove cores, then dice finely. Drain the olives and chop. Wash the chile, cut in half, remove the seeds and finely chop.

Saute the shallots, eggplant and chile in a pan with 2 tablespoons of hot oil. Deglaze the pan with the wine and simmer for about 15 minutes until the vegetables are soft, stirring occasionally. Add the tomatoes and olives and let simmer for another 10 minutes. Crush the tomatoes slightly as needed. Season with salt and pepper, remove from the heat and let cool. Add the rest of the oil and season with lemon juice, salt and pepper. Serve garnished with oregano leaves and the remaining shallot.