Sweet and sour Sicilian caponata recipe
Caponata is a deeply flavoursome Sicilian stew, made with aubergines in a sweet and sour tomato sauce with vinegar, olive and capers. Serve with crusty bread and a cold glass of Sicilian white wine.
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- 6 large vine tomatoes
- 100ml light olive oil
- Handful fresh basil
- 2 Natoora Italian round aubergines (or 2 large normal aubergines instead)
- 1 stalk celery, finely chopped
- 1 small white onion, diced
- 3 garlic cloves
- 3 tbsp vinegar (white wine or balsamic)
- 2 tbsp brown sugar
- 1 handful green olives, pitted and halved
- 1-2 tbsp salted capers
- Handful of fresh parsley to serve
- Cross cut the large tomatoes and simmer for 5 minutes in a pan of water. Drain the tomatoes and cool before carefully peeling, discarding the skin. In the same pan, heat up 1 tsp of olive oil from your 100ml, and add the tomatoes back in, with 4 fresh basil leaves, sea salt and half a glass of water .Simmer gently for 10 minutes.
- Cut the aubergine into medium-sized cubes (approx 2cm). Heat up the olive oil in a medium-deep saucepan, leaving approx 10ml to add in later. When oil is sizzling add in the aubergine and celery. Sauté for 12 minutes until both have turned golden.
- Add the remaining olive oil to the pan and sauté the garlic and onion for a further few minutes, before adding in the vinegar, sugar, olives, capers and tomato sauce made previously. Season well with salt and pepper. Let it all simmer on a medium heat for 15 minutes before serving with fresh parsley and crusty bread.