Nonna Dora’s Aubergine Salad

Name: Nonna Dora’s Aubergine Salad
Yield: Feeds 6-8
Ingredients: toasted pine nuts, to serve; 1½ tbsp sugar; 3 aubergines, peeled and cut into 2cm (¾in) cubes; olive oil, for frying; 3 basil stalks with the leaves on, plus more to serve; 1 tbsp capers; ½ onion, roughly diced; 1 tsp salt; 100 g (½ cup) pitted green olives, roughly chopped; 3 red peppers, deseeded and cut into 2cm (¾in) cubes; 2 celery stalks, cut into 0.5cm (¼in) crescents; 3 tbsp red wine vinegar

Caponata

Preparation info

Feeds
6-8

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

2 celery stalks, cut into 0.5cm (¼in) crescents
3 aubergines, peeled and cut into 2cm (¾in) cubes
3 red peppers, deseeded an

Vegan
Gluten-free

Method

Put a pan of water on to boil and blanch the celery for 3-4 minutes to soften. Drain and set aside.
If you have a deep fryer, set it up for the aubergines and peppers. Deep fry in batches until browned and sticky-looking, then set aside. Alternatively, cook them in batches of olive oil.
In a sauté pan fry the onion until starting to brown. Add the cap