- Place the aubergine cubes in a colander and sprinkle generously with salt and toss together. Leave for one hour to bring out the juices then rinse thoroughly and drain.
- In a large saucepan, heat half the olive oil and gently sauté the celery, onion and garlic until soft but not browned.
- Add the tin of tomatoes, including juice and simmer to reduce for 10 minutes. Add the sugar, balsamic vinegar, sultanas and olives and simmer for a further 10 minutes, then take off the heat.
- In a separate frying pan, and the remaining olive oil and fry the aubergine cubes until tender.
- Add all the ingredients together and simmer for a final 10 minutes. Season to taste. Allow to cool and stir through the chopped parsley. Serve with a final drizzle of olive oil.
Caponata
#myrecipe
By Pankaj Chandra
May, 10th
681
Servings
6 persons
Cook Time
1 hr
Ingredients
10
- 12
Ingredients
- Olive oil 3 tbsp
- Ambergines 2
- Celery 3
- Onion 1
- Plum tomatoes 1 tin
- Garlic 2 cloves
- Sultanas Handful
- Green olives Handful
- Balsamic vinegar 2 tbsp
- Demerara sugar 1 tbsp
- Parsley Handful
- Salt and pepper
