Sicilian Aubergine Caponata
Caponata is a typical Italian dish with many versions from the country’s different regions. Therefore, the last recipe I have decided to cook from the new cook book ‘Sicily’ is a traditional Sicilian Aubergine caponata. It was utterly delicious and extremely easy to throw together. The key to a great tasting caponata is that it needs to be cooled down to room temperature after it has been cooked to really appreciate its full flavour. Perfect to eat it on its own with a slice of toasted bread or with pan fried white fish.
Sicilaian Aubergine Caponata
Ingredients (3-4 people)
2 aubergines, medium sized
Olive oil
Salt & Pepper
1 onion, finely chopped
1 garlic clove, crushed
1 celery stalk, chopped
Water
Chopped tomatoes, 1 tin
50g pitted green olives, chopped
2 tbsp capers
2 tbsp caster sugar
3 tbsp white wine vinegar
Pine nuts, toasted
Mint
Method
- Pre-heat oven to 180c. Then dice up the aubergine, put into a roasting tin, drizzle with olive oil, season with salt & pepper & bake for 20 mins until browned.
- In the meantime, sweat down the onion & garlic in olive oil
- Then add the celery, season with salt & pepper, add a little water to the pan. Cover the pan with a lid and cook on a low heat for 15-20 mins.
- At this point, add the chopped tomatoes, olives and capers and give it a good stir. Turn the heat up slightly and bring it to the boil.
- Art this point add the sugar, followed by the vinegar. Allow for the vinegar to cook and evaporate.
- Finally, add the roasted aubergine. Give it a good stir and let it cool down before serving.
