This recipe for a Sicilian style caponata (stew) was submitted by Antonio Carluccio to the July 18th edition of Observer Food Monthly. Cooking takes 45 minutes, add another 10 minutes for preparation. Serves 4 to 6. Best served with some tasty tasty bread.
Ingredients
- Aubergines - 800 g
- Onion - × 1 (large)
- Tomatoes - × 3 (large)
- Capers - 1 tbsp
- Green olives - × 20
- Celery - × 1 head
- Light olive oil - 2 tbsp
- Tomato purée - 1 tbsp
- Caster sugar - 1 tbsp
- White wine vinegar - 1 tbsp
- Raisins - 1 tbsp
- Pine kernels - 1 tbsp
Preparation
- Chop the onion, tomatoes and the full head of celery (leaves and all)
- Dilute the tomato purée with a little water
- Soak the capers
- Cut the aubergines into 3 cm chunks and soak in water for 5 min.
Instructions
- Fry onions in the oil until soft
- Add the aubergines and fry until tender (~10 min)
- Add the tomatoes, purée, sugar, capers, olives, vinegar, celery, raisins and season
- Bring to boil and simmer for 30 min
- Add the pine kernels