Caponata Recipes

Ingredients :

1 medium aubergine, washed and cut into small cubes

1 tbsp cooking salt

2 tbsp water

1 medium onion, roughly chopped

2 medium red peppers, seeded and diced

1 sticks of celery, sliced

440g canned tomatoes, chopped

8 black olives, halved and pitted

1 clove garlic, crushed

1 tbsp capers

3 tbsp malt vinegar

1 tbsp sugar

ground black pepper

1. Sprinkle cubed aubergine with salt.
2. Place in a colander, cover with a plate and weigh down (a pan of water makes a good weight) for 20-30 minutes.
3. This helps remove excess moisture and acidity from the aubergine.
4. Meanwhile, in a large frying pan bring the 2 tbsp of water to a simmer.
5. Add the onion, red pepper and celery, simmer, stirring constantly, for 10 minutes.
6. Set aside.
7. Rinse aubergine under cold running water.
8. Use paper towels to pat completely dry.
9. Add aubergine and tomato to the onion mixture.
10. Return to a medium heat and cook for 8 minutes, stirring occasionally.
11. Add the olives, garlic, capers, vinegar and sugar.
12. Season with black paper to taste.
13. Simmer gently over medium heat for 15-20 minutes, or until vegetables are tender.
14. Serve immediately.

As an accompaniment : This dish can be served hot or chilled. It is an excellent side dish for both meat and fish.

Serves 4 - 6

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