Ingredients for 4 people

For the ratatouille: 2 or 3 eggplants (depending on the size), 1 tomato, 1 onion, 20 pitted cacerena black olives, 10 almonds, 1 spoon of salted capers, 3 basil leaves, 1 cup of red wine vinegar, half a spoon of Worcester sauce, salt, powder garlic, sugar, extra-virgin olive oil (better if flavoured with Mediterranean herbs).

Preparation

Chop the eggplants in dices, salt evenly and leave them to ‘sweat’ in a strainer. This way the eggplant sheds its bitter after-taste. In a pan, simmer the onion strips, add the sliced olives, the well rinsed capers, the almond pieces and the chopped basil. Let the mix take some flavour and then add diced tomato and 2 spoons of sugar. Cook the tomato and take it off the fire. Rinse the eggplants. On the side, simmer them in a pan with a little oil; add a sprinkle of garlic and cook until the eggplants will be soft but still firm. Put the first pan back on the fire and put the eggplants in. Cook for a few minutes making sure you stir well. Gently blend with vinegar. Finally, add the Worcester sauce. Right before serving put the ratatouille in the plate and arrange the turnkey rump around i