My Sicilian Caponata
Ingredients:
2 large aubergines
2 cloves of garlic
2 tablespoons capers
1 handful of green pitted olives
1 handful of sultanas
1 can good quality chopped tomatoes
Olive oil
1 heaped teaspoon dried oregano
2 tablespoons red wine vinegar
Salt and pepper to taste
To decorate Flat leaf parsley
Method:
- Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely chop the garlic.
- In a large saucepan pour in a couple of tablespoons of olive oil, and place on the heat. Add your chopped aubergine and oregano, season with a little salt and toss around so the aubergine is coated in the oil. Cook on a high heat for around 4 or 5 minutes, stirring every now and then.
- When the aubergines are golden on each side, add the onion and garlic and continue cooking for another 3-4 minutes.
- Add the capers, sultanas and the olives, and drizzle over the vinegar. When all the vinegar has evaporated, add the canned tomatoes and simmer for around 15 - 20 minutes or until tender.
- Season with salt, black pepper and a little more vinegar if required. Drizzle with olive oil and serve sprinkled with chopped parsley.
Notes
I served my caponata with some couscous to soak up all the wonderful juices. Couscous is often found on Sicilian menus in my experience.
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