Sicilian vegetable stew

Sicilian vegetable stew

Caponata Siciliana

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g aubergine
1 large onion, chopped
2 tablespoons olive oil
3 ripe tomatoes, cut into chunks
1 tablespoon tomato puree, diluted with a little water
1 tablespoon caster sugar
1 tablespoon salted capers, soaked and drained
20 pitted green olives
1 tablespoon white wine vinegar
1 head celery, chopped leaves and stalks
1 tablespoon raisins
salt
pepper
1 tablespoon pine kernels, (optional)

Method

  1. Cut the aubergine into 3cm chunks, soak in cold water for 5 minutes, then drain. This will stop the aubergine from absorbing too much oil.
  2. Fry the onion in the olive oil in a large pan for a few minutes to soften. Put the aubergine chunks into the pan and fry until soft and tender, about 10 minutes. Add the tomatoes, diluted tomato purée, sugar, capers, olives, vinegar, celery leaves and stalks, raisins and some salt and pepper and stew slowly until everything is melted together, about 30 minutes.
  3. Stir in the pine kernels, if desired, and serve either cold or warm as a side dish, or by itself with good country bread.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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