3 - SuperValu Aubergine
peeled and cut into large pieces
2tbspSuperValu Fresh Basil
10 - SuperValu Green Olives
pitted and chopped
40gSuperValu Pine Nuts
200gSuperValu Signature Tastes Irish Piccolo Tomatoes
For the Gremolata
1 - Lemon
5tbspSuperValu Fresh Parsley
Preheat the oven to 180oC/gas mark 4.
Make the gremolata by crushing the garlic with some salt and pepper in a pestle and mortar, then slowly stirring in the oil. Add the parsley and the lemon zest.
Place the rack of pork on a roasting tray. Spread half of the gremolata on top of the pork, then transfer to the oven and cook for 1 hour 40 minutes or up to 2 hours, until the pork reaches 70oC in its centre if using a thermometer or until the juices run clear. Remove from the oven and allow to rest for 20 minutes before slicing.
Meanwhile, bring the baby potatoes to the boil in a large pot of salted water. Reduce the heat and simmer for 20 minutes, until the potatoes are cooked through. Drain and set aside.
To make the caponata, heat 2 tablespoons of the olive oil in a large pan set over a medium heat. Add the aubergine and sprinkle with the oregano and some salt and pepper. Cook for 5 minutes, stirring occasionally, until lightly browned and softened, then remove the aubergines from the pan and set aside in a bowl for a few minutes.
In the same pan, add the remaining tablespoon of olive oil and the onion and garlic. Cook for 4 to 6 minutes, until softened. Add the celery, tomatoes, olives and capers (if using), and cook, stirring, for 2 to 3 minutes more. Return the aubergines to the pan and season with the vinegar and some more salt and pepper. Cook for a further 5 minutes on a low heat. Remove the pan from the heat and stir in the pine nuts and basil. The caponata can be served warm or at room temperature.
Carve the pork and serve on a bed of caponata with baby potatoes and an extra spoonful of gremolata on the side.