Caponata
Savor the rich, tangy flavors of caponata, a Sicilian eggplant dish bursting with vibrant ingredients!
Ingredients
- 2 large aubergines, cut into cubes
- 3 celery stalks, cut into small pieces
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 400 g ripe tomatoes, chopped
- 80 g green olives, halved
- 2 tbsp capers
- 4 tbsp red wine vinegar
- 2 tsp sugar
- 4 tbsp olive oil
- 1 handful fresh basil, roughly torn
- salt and pepper
How to make it
- Heat 2 tbsp of the olive oil in a large pan over medium heat. Add the onion and celery with a pinch of salt and cook slowly for 6 to 8 minutes until softened but not browned. Stir in the garlic and cook for 1 minute more until fragrant.
- Add the remaining olive oil and the aubergine cubes. Fry for about 10 minutes, turning often, until the cubes are well browned on the edges and starting to turn tender.
- Stir in the chopped tomatoes and cook for 8 to 10 minutes until they break down into a thick, rustic sauce around the aubergine and celery.
- Add the olives and capers, then pour in the red wine vinegar and sprinkle over the sugar. Simmer for 3 minutes until the liquid looks glossy and lightly syrupy.
- Season with salt and pepper, then fold through the torn basil and take the pan off the heat.
- Let the caponata sit for at least 15 minutes so the flavours settle and the vegetables absorb the sweet-sour sauce.
- Serve warm or at room temperature in a shallow bowl, with the chunky vegetables mounded in the centre and the glossy sauce spooned over the top.
