Caponata

Caponata

By
From
Rustic
Serves
4

Most people associate this dish with Sicily, although the word itself may be of Catalan origin. A vegetable stew, based on aubergines, with tomatoes, onions, capers and sugar as well as vinegar to give it its distinctive sweet/sour flavour, it can be served cold or warm as a side dish.

Ingredients

Quantity Ingredient
4 large aubergines, chopped into 2 cm cubes
1 teaspoon salt, plus extra for seasoning
110ml olive oil
1 onion, diced
3 garlic cloves, crushed
500g chopped tomatoes, (fresh or tinned)
125g pitted sicilian green olives
6 tablespoons drained capers
25ml red wine vinegar
1 1/2 teaspoons soft brown sugar
2 tablespoons chopped flat-leaf parsley
freshly ground black pepper

Method

  1. Place the aubergine pieces in a colander over a large bowl and sprinkle with the salt. Leave for 30 minutes to allow the salt to draw out the water from the aubergine, then rinse thoroughly and pat dry with paper towels.
  2. Heat the oil in a large high-sided, heavy-based frying pan over a medium heat and brown the aubergine pieces all over. Remove them from the pan with a slotted spoon and leave to rest on some kitchen paper.
  3. Add the onion to the same pan and cook on a gentle heat for about 5 minutes until translucent. Add the garlic and cook for a further 3 minutes.
  4. Stir the tomatoes and olives into the pan and season with salt and pepper, to taste. Simmer on a gentle heat for 20 minutes.
  5. Meanwhile, mix the capers, vinegar and sugar together in a bowl. Put the aubergine back into the pan with the tomatoes and fold in the caper mix. Add the chopped parsley, check the seasoning and serve.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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