Jewish caponata

Jewish caponata

Caponata alla giudea

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish consists of fried aubergine in a sweet and sour tomato sauce flavoured with olives and capers. The dish originated in Sicily, but was brought to Rome by Sicilian Jews fleeing the Inquisition. Traditionally, caponata was made on Fridays and served cold for lunch on the Sabbath.

Ingredients

Quantity Ingredient
675g aubergines
2 tablespoons olive oil, plus more for frying
1 small onion, finely chopped
1 celery stalk, cut into small dice
1 small carrot, cut into very small dice
225g ripe plum tomatoes, peeled, deseeded and chopped
75g green olives, pitted and sliced
3 tablespoons salted capers, well rinsed
2 tablespoons torn basil leaves
3 tablespoons red wine vinegar, or to taste
1 tablespoon sugar
salt
freshly ground black pepper
1 hard-boiled egg, sliced

Method

  1. Trim the ends off the aubergines, then cut into 1cm dice and sprinkle with salt. Place in a colander set over a bowl and leave for 1 hour to drain off any bitter juices. Rinse off the salt and pat dry, then fry in hot olive oil until golden. Drain on paper towels.
  2. Heat the 2 tablespoons olive oil in a large frying pan and cook the onion, celery and carrot over a moderate heat until soft. Add the tomatoes and continue to cook until the sauce has thickened. Stir in the fried aubergines, olives and capers and simmer for 5 minutes. Add the basil, vinegar and sugar and stir well, then season with salt and pepper and simmer for a further 5 minutes to blend the flavours. Transfer to a serving dish and garnish with sliced hard-boiled egg. Serve at room temperature.
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