Sicilian Aubergine Relish

Name: Sicilian Aubergine Relish (Caponata)
Cuisine: Italian
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 2 aubergines, cut into 1–2 cm/½–¾-inch cubes; 3 tablespoons white wine vinegar; 20 g/¾ oz caster sugar; 2 tablespoons salted capers, soaked in cold water for 30 minutes and then squeezed; 75 g/3 oz green olives; 400 g/14 oz tin of plum tomatoes (squash them thoroughly in a colander and discard the juice); 400 g/14 oz tin of plum tomatoes (squash them thoroughly in a colander and discard the juice); 2 celery sticks, cut into 1–2cm/½–¾-inch pieces; 150 ml/¼ pint extra virgin olive oil; 2 onions, chopped

Caponata

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Caponata was originally made in summer and bottled for winter use. It is delicious on bruschetta or as a sweet and sour relish with cold meats or cheese. Use good quality tinned tomatoes unless you find fabulous fresh ones.

Ingredients

2 onions, chopped
150 ml/¼ pint extra virgin olive oil

Europe
Italy
Sicily
Side dish
Gluten-free
Vegan
Winter
Summer

Method

Season the onions and fry them gently in 3 tablespoons of the olive oil until soft. Add the celery and cook for 3 minutes. Increase the heat, add the tomatoes and simmer until reduced to a thick consistency. Add the olives, capers, sugar and vinegar and simmer gently for 20 minutes, stirring from ti