Caponata

Name: Caponata
Yield: Serves 4–6
Ingredients: 12 green olives, pitted and chopped; 80 ml (2½ fl oz/⅓ cup) red wine vinegar; 3 tablespoons capers, rinsed and squeezed dry; 3 large celery stalks, finely chopped; olive oil, for shallow-frying; 1 large onion, finely chopped; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 4 garlic cloves, thinly sliced; 400 g (14 oz) tomatoes, peeled and chopped, or 400 g (14 oz) tin chopped tomatoes; 50 g (1¾ oz) pine nuts; 2 large eggplants (aubergines), cut into 3 cm (1¼ inch) cubes; 1 teaspoon dried oregano

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 large eggplants (aubergines), cut into 3 cm (1¼ inch) cubes
3 large celery stalks, finely chopped
60 ml

Side dish
Starter
Gluten-free
Vegan

Method

Put the eggplant cubes in layers in a colander, sprinkling salt on each layer. Leave the eggplant for about 20 minutes to degorge, then rinse well and dry (see opposite). Put the eggplant in a large bowl.
Blanch the celery in boiling water for 1 minute then plunge into cold water, drain and set aside. (Blanching dilutes the flavour of the celer