Caponata

I just love this beautiful Sicilian vegetable stew. It is even better after a sleepover in the fridge. It can be consumed warm but is best served cold as a starter or as a side dish at a BBQ or picnic.

4-6 Servings

Ingredients:

2 aubergines (roughly 800gr), peeled & cut into 2-3cm cubes

2 stalks of celery, sliced into 1cm pieces

3 tomatoes, cut into rustic chunks

1 onion, finely chopped

1 tbsp tomato paste

1 tbsp red wine vinegar

1 tbsp sugar

25 olives

1 tbsp capers

Instructions:

Place aubergine cubes in a sieve & sprinkle a generous amount of salt over them (roughly 2-3 large pinches). Allow excess liquid to drain for 1 hour before rinsing off salt & patting dry with kitchen towel.

Simmer onion for 5 minutes with a drizzle of olive oil. Add celery & simmer a further 5 minutes.

Add tomatoes, tomato paste, vinegar, sugar, olives & capers. Allow to simmer on low heat while you fry the aubergine in a separate pan with a drizzle of olive oil, until they are cooked through, but still holding their shape.

Combine the two & allow to cool. Refrigerate until ready to serve.