After I published my recipe for Butternut Squash Caponata Pasta last week I’ve had a few people requesting the original Caponata recipe that I started with, based on aubergines. This is great warm, however I prefer it cold on bruschetta as a snack anytime!
Serves 4 or 6 as a side dish
3 tbs olive oil
2 large aubergines, cut into 1.5cm cubes
3 small celery stalks, finely diced with the leaves
1 onion, finely chopped
1 tin good plum tomatoes
2 garlic clothes, finely chopped
Handful green olives, thinly sliced
2 tbs balsamic vinegar
1 tbs Demerara sugar
Handful chopped parsley
Salt and pepper
1. Place the aubergine cubes in a colander and sprinkle generously with salt and toss together. Leave for one hour to bring out the juices then rinse thoroughly and drain.
2. In a large saucepan, heat half the olive oil and gently sauté the celery, onion and garlic until soft but not browned.
3. Add the tin of tomatoes, including juice and simmer to reduce for 10 minutes.
4. Add the sugar, balsamic vinegar, sultanas and olives and simmer for a further 10 minutes, then take off the heat.
5. In a separate frying pan, add the remaining olive oil and fry the aubergine cubes until tender.
6. Add all the ingredients together and simmer for a final 10 minutes. Season to taste.
7. Allow to cool and stir through the chopped parsley. Serve with a final drizzle of olive oil.