Baked Sardines with Sweet and Sour Eggplant

Name: Baked Sardines with Sweet and Sour Eggplant
Cuisine: Italian
Ingredients: 2 tablespoons salted small (aeolian) capers, rinsed; 1 red capsicum (pepper), roasted, peeled and sliced; 10 small black olives, pitted; 1 yellow capsicum (pepper), roasted, peeled and sliced; 1 red capsicum (pepper), roasted, peeled and sliced; 2 x 200 g eggplants (aubergines), diced and deep-fried; 1 yellow capsicum (pepper), roasted, peeled and sliced; sea salt and freshly ground black pepper; 2 x 200 g eggplants (aubergines), diced and deep-fried; sea salt and freshly ground black pepper; ¼ teaspoon grated nutmeg; ¼ teaspoon chilli powder; 1 golden shallot, minced; 2 cloves garlic, minced; 4 fresh bay leaves; 40 ml fresh lemon juice, strained; ½ teaspoon freshly ground black pepper; 12 sardines, butterflied open; 75 ml extra virgin olive oil; 1 brown onion, diced; 50 ml fruity extra virgin olive oil; 50 g pecorino cheese, finely grated; 6 tomatoes, peeled and roughly chopped; 150 ml Tomato Pasta Sauce (see Essentials); 4 cloves garlic, minced; 1 stick celery, sliced; 30 ml olive oil; 40 ml white wine (I would use pinot grigio or soave); 1 tablespoon sultanas; 4 anchovy fillets, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This salad, known as caponata in Italy, is a staple of an antipasto selection and makes a great accompaniment to most types of seafood or as an inclusion in a picnic basket. The tantalising flavours are pure Sicilian.

Ingredients

1 tablespoon sultanas
40 ml white wine (I would use pinot grigio or soave)
30

Europe
Italy
Venice
Side dish
Fish course
Pescatarian

Method

To prepare the eggplant, heat the oil and saute the onion for about 5 minutes until softened, then add the garlic and cook until softened. Add the celery and cook for another minute, then stir in the tomatoes and cook for 3 minutes. Add the tomato sauce, sugar, vinegar, capers, olives and capsicum slices. Simmer for 5 minutes, then stir in the fried eggplant and season to taste with salt and pe