Incredible sicilian aubergine stew (Caponata)

INGREDIENTS

• olive oil
• 2 large aubergines, cut into large chunks
• 1 heaped teaspoon dried oregano
• sea salt
• freshly ground black pepper
• 1 small red onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely sliced
• 1 small bunch fresh flat-leaf parsley, leaves picked and stalks finely chopped
• 2 tablespoons salted capers, rinsed, soaked and drained
• 1 handful green olives, stones removed
• 2-3 tablespoons best-quality herb vinegar
• 5 large ripe tomatoes, roughly chopped
• 2 tablespoons slivered almonds, lightly toasted, optional