Caponata Palermitana

Ingredients

• 3 large aubergines
• Salt and pepper
• 4 stalks of celery
• 6 tbsp olive oil
• 1 large onion, chopped
• 1 can (400 g) tomatoes, drained and crushed
• 1 tablespoon tomato paste
• 2-3 tablespoons wine vinegar
• 2 tablespoons sugar
• 2 tablespoons capers
• 12 green olives, pitted

To Decorate

• 1 tablespoon pine nuts or flaked almonds
• 2 hard-boiled eggs cut into quarters

Method

1. Cut the aubergines into 1cm cubes, put them in a colander, sprinkle with salt, cover and leave for 1 hour.

2. Rinse and dry with paper towels.

3. Cook the celery in boiling salted water for 6 to 8 minutes.

4. Drain and cut into 1 cm cubes.

5. Heat 4 tablespoons of oil in a large frying pan and fry the aubergines for about 10 minutes; they should be tender. Season with salt and pepper.

6. Heat the remaining oil in a saucepan and gently fry the onion for 5 minutes, then the celery for 5 minutes, turning often.

7. Add the tomatoes, tomato paste and a little salt and pepper.

8. Simmer gently until the celery and onion are soft, about 5 minutes.

9. Add 2 tablespoons of vinegar, the sugar, capers, olives and aubergines.

10. Simmer for a few minutes, stirring.

11. Adjust the seasoning and add a little vinegar if necessary.

12. Leave to cool and glaze if necessary.

13. Decorate with pine nuts and eggs.

     

Notes

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