Caponata
A Sicilian dish of aubergine with tomatoes, vinegar and a touch of sweetness. It is rich, soft and slightly sharp, and improves if left to rest before serving.
Ingredients
- 1 large aubergine diced
- 1 onion sliced
- 2 cloves garlic crushed
- 1 tin chopped tomatoes 400g
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp sugar
- 2 tbsp capers rinsed
- A small handful of olives chopped
- Salt and black pepper
Instructions
- Heat the olive oil in a pan and cook the aubergine until softened and lightly coloured. Remove and set aside.
- In the same pan, cook the onion gently until soft, then add the garlic and cook briefly.
- Return the aubergine to the pan and add the tomatoes. Stir well and bring to a gentle simmer.
- Add the vinegar, sugar, capers and olives, and cook slowly until everything is soft and the flavours have combined.
- Season to taste and allow to cool slightly before serving.
Notes
Caponata is best left to rest for a few hours, or even overnight.
Adjust the balance of vinegar and sugar to suit your taste — it should be gently sweet and sharp, not overpowering.
Adjust the balance of vinegar and sugar to suit your taste — it should be gently sweet and sharp, not overpowering.
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