Caponatina

Caponatina

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

If you use small, young eggplants you do not need to salt them to draw out the bitterness.

Ingredients

Quantity Ingredient
1kg small, young eggplants
250-375ml virgin olive oil
2 red capsicums, thinly sliced
1 large spanish onion, sliced
2-3 celery stalks, sliced
2 carrots, diced
10 anchovy fillets in oil, drained
250g tomato concentrate
400g canned italian tomatoes
75ml red-wine vinegar
1 tablespoon sugar
70g pitted green olives
2 tablespoons pine nuts, lightly toasted
1 large handful flat-leaf parsley, chopped
salt and pepper
1 large handful fresh basil leaves, chopped

Method

  1. Cut the eggplants into 2 cm cubes. Heat 200 ml of olive oil in a large saucepan. Fry the eggplant cubes in batches until they are pale gold all over. Remove from the pan with a slotted spoon and drain on kitchen paper.
  2. If needed, add more oil and fry the capsicum slices until they are soft. Remove from the pan and drain on kitchen paper. Add a little more oil to the pan and fry the onion, celery and carrots until soft, but not coloured. Add the anchovies and tomato concentrate and cook for 5–10 minutes, until the mixture turns a rich, dark red. Add the canned tomatoes and cook for 15 minutes over a low heat, stirring from time to time.
  3. Stir in the vinegar and sugar and cook for 10 minutes. Add the olives, pine nuts and parsley, together with the eggplant and capsicum. Cook for 10 more minutes then remove from the heat and leave to cool.
  4. Just before serving, taste and adjust the seasoning to your liking then stir in the basil. Serve at room temperature or cold.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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