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Sicilian caponata
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| Sicilian caponata Neil Perry all details 30 mins - 1 hour Easy Italian Serves 2 or 4 as a shared dish Caponata can be served on bruschetta or with salad leaves, and it's also perfect as a side with roasted chicken, pork or beef. The sweet and sour nature of caponata lends itself to other vegetables: use fennel, artichoke or zucchini instead of the eggplant, or a combination of any of them. Rating: 4 out of 5 starsReader ratings (11) Contains:Total commentsComments 1 Serve your Sicilian caponata with bruschetta or with salad leaves. Photo: William Meppem EmailPrint Ingredients | |
| 2 medium | eggplants, cut into 2cm dice |
| sea salt | |
| freshly ground pepper | |
| olive oil, for frying | |
| 3 tbsp | extra virgin olive oil |
| 1 large | brown onion, roughly chopped |
| 4 large | garlic cloves, smashed and chopped |
| 5 | celery stalks, stringed and cut into |
| 2cm | dice |
| 2 tbsp | small salted capers, rinsed thoroughly in cold water |
| 1/4 cup | green olives, pitted and quartered |
| 400g tin | crushed tomatoes |
| 2 tbsp | red wine vinegar |
| 1 tbsp | caster sugar |
| 3 tbsp | chopped fresh basil |
Method
Sprinkle eggplant with salt and leave for 20 minutes. Transfer to a colander and rinse off the juices. Dry with paper towel.
Pour enough olive oil in a frying pan to reach 2cm up the sides. When it is hot and just about to start smoking, add eggplant and fry until coloured and soft (about 5 minutes) - you can do this in two batches. Drain eggplant on paper towel.
Drain oil from the pan and add 3 tbsp of fresh extra virgin olive oil. Add onion and garlic and cook over medium heat until soft, about 5 to 8 minutes. Add celery and cook for a further 5 minutes.
Return eggplant to pan then add capers and olives and toss together. Pour in the tomatoes, vinegar, sugar and basil. Cook over low heat for 8 minutes.
Caponata can be served straight away or refrigerated to allow the flavours to combine further.
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