Sicilian Caponata

Sicilian Caponata

Serves: 4 people

  • 1kg aubergine
  • 200g Pitted Black olives
  • 500g tomatoes
  • 400g celery
  • 50g desalted capers
  • 60g pine nuts
  • 2 white onion
  • 50g sugar
  • 50g white vinegar
  • Salt to taste
  • Seed oil
  • Extra virgin olive oil

Cut the aubergines into cubes, sprinkle with salt and leave to rest in a colander for at least 1 hour

Dice the celery, put it in a pot of boiling water with a pinch of salt and allow to soften for 5 minutes. Drain and transfer onto a cotton cloth.

Chop the onions and let them brown over low heat in a pan with extra virgin olive oil. Add the capers, olives and pine nuts and cook for 10 minutes over high heat, stirring constantly to prevent them from burning (if necessary, add water)

Cut the tomatoes into small cubes and cook them in the pan with the onion for at least 20 minutes so that the water is withdrawn and the mixture is well blended.

Brown the celery in a pan with a little extra virgin olive oil

Drain the aubergines, dry them and fry them in 300 grams of seed oil, then, when fried, drain and add them to the mixture with onions. Also add the celery, mix over medium heat for 3-4 minutes then add the vinegar and sugar. Allow to evaporate then turn off and serve the caponata with some basil if available.