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Aubergine, tomato, and kalamata olives.

Aubergine, tomato, and kalamata olives.

Ingredients

6 tbsp/ 80g olive oil
1 large red onion, cut into eighths
2 tsp salt
6 tbsp/ red wine vinegar red wine vinegar
1 aubergine, cubed
400g plum or San Marzano tomatoes, diced
200g dried fregola (or grain of choice)
100g Kalamata olives, pitted halved
4 medjool dates, pitted and diced
25g fresh oregano, leaves picked
Plenty of Citizens of Soil olive oil, to finish

Silky aubergine, tomato, and red wine vinegar are balanced by the natural sweetness of dates and slow-cooked red onion and made to shine with plenty of September’s Club drop from Córdoba.

This vibrant bowl from Kali Jago is the perfect dish to help your transition into autumn. Sweet, succulent tomato brings a taste of summer and this hearty Mediterranean dish will sit happily in the fridge for a few days, so it’s an ideal batch cook to set you up for the week.

Plus, you can bulk it out with a grain of your choice—couscous, rice, or bulgar wheat all work deliciously— and switch up the greens you serve it with to keep things interesting.

Here's the method

Feeds 4

Heat ⅔ of your olive oil in a large, wide-based pan with a lid, over low-medium heat.
Add the red onion, salt and vinegar, cover and cook until very soft, about 20 minutes.
Take the onion out of the pan and set aside.
Add the aubergine along with the rest of the olive oil and cook for 10 minutes, turning occasionally until it takes on colour and begins to soften. Add the onions back in, with the olives and dates.
Mix well, add the tomatoes and cook for 2 minutes, then stir in the fregola, or other grain of your choice.
Pour in 600g water, stir, and cook covered for 10-15 minutes, until the fregola is tender.
This dish should be a little loose; if it’s too thick, add a splash of water Finish with a generous dousing of your September Club olive oil, or Sicilian Extra Rare and scatter the fresh oregano before serving.

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