Name: Sicilian caponata
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1 medium eggplant; rock salt, to taste; 1/3 cup (80ml) olive oil; 2 stalks celery, trimmed, sliced thinly; 1 medium onion, sliced thinly; 2 medium tomatoes, peeled, chopped; 1 tablespoon drained capers; 1 tablespoon pine nuts (optional); 1/2 cup black or green olives; 1 tablespoon sugar; 2 tablespoon wine vinegar; salt and freshly ground black pepper; lavash bread, to serve

Sicilian caponata

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Serves 6

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

1 medium eggplant

rock salt, to taste

1/3 cup (80ml) olive oil

2 stalks celery, trimmed, sliced thinly

1 medium onion, sliced thinly

2 medium tomatoes, peeled, chopped

1 tablespoon drained capers

1 tablespoon pine nuts (optional)

1/2 cup black or green olives

1 tablespoon sugar

2 tablespoon wine vinegar

salt and freshly ground black pepper

lavash bread, to serve

Method

1.Cut eggplant into small cubes, sprinkle with a little salt. Leave to drain 30 minutes. Pat dry.

2.Heat half of the oil in a deep frying pan; add eggplant. Cook cubes, a few at a time, until browned and soft, adding a little more oil as necessary.

3.Return all eggplant to pan with celery, onion and tomatoes. Simmer, partially covered, 15-20 minutes.

4.Add capers, pine nuts and olives. Stir in sugar and vinegar. Season to taste with salt and pepper. Simmer gently 15 minutes, until soft. Taste, add a little more vinegar if necessary. Serve with bread.

The flavour of the caponata improves greatly if made a day ahead. It can be served warm or at room temperature. The dish can be served on its own or with plenty of crusty bread. Not suitable to freeze. Suitable to microwave.
Note

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