My Slow cooked Sweet and Sour Sicilian Prawns

The sweetness of the aubergines and peppers, the tang of balsamic vinegar and lemon with meaty prawns makes this an ideal supper dish for two. Double the quantities and this makes a great dish for entertaining guests. So easy to make, but your guests will think you have been in the kitchen for hours.

After costing this dish out to cook in Goa, each serving cost £1.25 (125 rupees)

Slow cooked Sweet and Sour Sicilian Prawns

Serves 2

4tbsp olive oil      500g sliced tomatoes      1 onion sliced      1 clove crushed garlic

100g aubergines diced      100g red pepper sliced       250g large prawns with tails (you should get around 8-10 each)

2tbsp lemon juice      1tbsp balsamic vinegar      80ml water     ½ tbsp. sugar

salt and pepper    Fresh parsley to garnish     

Heat 2 tbsp of the olive oil in a frying pan until smoking and carefully add the slice tomatoes.  Be careful adding tomatoes to such hot fat they will spit. I always removed the pan away from the heat when doing this.

Lower the heat and fry until soft enough to mash down with a fork.

In another pan heat the remaining oil, and fry the onions, garlic, and red peppers and aubergines for 8-10 mins, stirring occasionally.  

Add the tomatoes, water and bring to the boil.

Stir in the lemon juice and vinegar season with salt and pepper.

Transfer the mixture to a slow cooker.  Cover and cook on low for 5 hours.

After five hours add the prawns. Recover and cook on high for 15 minutes while you cook the pasta.

Drain the pasta, pile the sauce and prawns on top and garnish with parsley.