Name: Aubergine and Olive Salad (Caponata)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoonspine kernels; 9 oz (250 g) assorted pickles (such as onions, peppers, gherkins); 6 celery leaves, chopped; 1 oz (25 g) capers, rinsed and dried; 1½ oz (40 g) onion, chopped; 3½ fl oz (100 ml) olive oil; salt; 2 lb (1 kg) aubergines, cubed; 2 oz (50 g) green olives, stoned; 1 tablespoongranulated sugar; 1 wine glass red wine vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

From the elegant Conti restaurant, in Reggio Calabria, comes this delicious recipe for Caponata. Signor Conti himself has very kindly allowed me to use his recipe.

This combination of ingredients is typical of southern Italian cooking. The result is a dish which has varying levels of flavour and a great deal of interesting texture.