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caponata Siciliana

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

  1. Fry onions in the oil until soft
  2. Add the aubergines and fry until tender (~10 min)
  3. Add the tomatoes, purée, sugar, capers, olives, vinegar, celery, raisins and season
  4. Bring to boil and simmer for 30 min
  5. Add the pine kernels

Posted on 01 Jan 2014

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2014 Craig Loftus
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Last updated
2014-10-20