Aubergine caponata recipe
This caponata recipe is a delicious Sicilian dish which combines aubergines and celery in a spicy sauce.
Ingredients for 4:
700 g. aubergines
2 tablespoons of olive oil
1 medium onion, finely chopped
1 x 225g can plum tomatoes, peeled and finely chopped
125 ml. of white wine vinegar
2 tablespoons of sugar
Salt and freshly ground black pepper
tender central sticks of a head of celery (about 175 g)
30 ml of capers rinsed
75 g. of green olives, pitted oil, for deep-frying
30 ml of chopped fresh parsley
Wash the aubergines and cut into small cubes. Sprinkle with salt, and leave to drain in a colander for 1 hour.
Heat the oil in a large pan. Stir in the onion, and cook until soft. Stir in the garlic and tomatoes, and fry over moderate heat for 10 minutes. Stir in the vinegar, sugar and pepper.
Simmer until the sauce reduces, 10 minutes more. Blanch the celery sticks in boiling water until tender. Drain, and chop into 2 cm pieces. Add to the sauce with the capers and olives.
Pat the aubergine cubes dry with paper towels. Heat the oil to 185 °C, and deep-fry the aubergine in batches until golden. Drain on paper towels.
Add the aubergine to the sauce. Stir gently and season. Stir in the parsley.
Allow to stand for 30 minutes. Serve at room temperature.
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