Caponata is a Sicilian Vegetable Stew based on vegetables, above all aubergines. Serve it with our delicious rosemary focaccia bread.
Ingredients
500g Aubergines cut into large chunks
300g Celery chopped 1cm
1 handful black pitted olives (approx 100g)
2 tablespoons capers rinsed and drained
4 tablespoons white wine vinegar
Toasted Pine nuts to serve
1 large Onion finely chopped
2 cloves garlic crushed
4 tablespoons concentrated tomato puree
2 tablespoons sugar
200ml water
1 heaped teaspoon dried Origano
Olive Oil
salt & pepper to taste
METHOD
CHOP your aubergine, celery and onion into large 1 cm chunks
BLANCH the chopped celery in lightly salted water for a few minutes, then drain.
HEAT 1 tablespoon of oil in a large pan, add the aubergine chunks and stir making sure aubergine is evenly coated
by the oil. – you may need to add another spoon of oil.
WHEN the aubergines are golden on each side remove from the pan and drain on some kitchen paper.
INTO the same used pan put a little oil and add your blanched celery, onion, and crushed garlic.
FRY for a few minutes and then add the tomato paste, vinegar, sugar, olives, capers and water.
REDUCE the heat to low and cook covered for 10 mins.
ADD then the cooked Aubergine and a spoon of dried oregano and cook for a further 5 min. If the sauce requires extra moisture, add a tablespoon or two of water
SEASON to taste with salt & pepper and serve with some toasted pine nuts
Ingredients
500g Aubergines cut into large chunks
300g Celery chopped 1cm
1 handful black pitted olives (approx 100g)
2 tablespoons capers rinsed and drained
4 tablespoons white wine vinegar
Toasted Pine nuts to serve
1 large Onion finely chopped
2 cloves garlic crushed
4 tablespoons concentrated tomato puree
2 tablespoons sugar
200ml water
1 heaped teaspoon dried Origano
Olive Oil
salt & pepper to taste
