Caponata of mushrooms

Caponata of mushrooms

Caponata di funghi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g mixed fresh ceps
2 large aubergines, cut into large cubes
8 tablespoons olive oil
1 hot red chilli, sliced
8 garlic cloves, sliced
2 tablespoons white wine vinegar
3 tablespoons celery leaves, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon caster sugar
salt
pepper

Method

  1. Clean the ceps thoroughly, and if large, cut to an appropriate size.
  2. Aubergines absorb quite a lot of oil, so to avoid that, first dip the cubes in water, then pat dry. Fry them in the olive oil until brown on each side, drain well and set aside.
  3. Fry the chilli and garlic in the same pan for 1–2 minutes, then add the ceps. Stir-fry for a few minutes, then add the aubergine, vinegar, celery leaves, parsley and sugar, and cook everything slowly together for 10 minutes. Add salt and pepper to taste.
  4. Serve with toast, as a light dish, or to accompany meat or fish main dishes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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