Name: Sicilian Aubergine Relish (Caponata)
Yield: Serves 4
Cuisine: Italian
Ingredients: 20 g/¾ oz caster sugar; 75 g/3 oz green olives; 400 g/14 oz tin of plum tomatoes (squash them thoroughly in a colander and discard the juice); 3 tablespoons white wine vinegar; 2 aubergines, cut into 1–2 cm/½–¾-inch cubes; salt and freshly ground black pepper; 2 celery sticks, cut into 1–2cm/½–¾-inch pieces; 2 onions, chopped; 150 ml/¼ pint extra virgin olive oil; 2 tablespoons salted capers, soaked in cold water for 30 minutes and then squeezed

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Caponata was originally made in summer and bottled for winter use.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
Side dish
Winter
Gluten-free
Summer
Vegan
Sicily
Mediterranean

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

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