Name: Caponata (Sweet and Sour Sicilian Aubergine Stew)
Yield: Serves 6
Ingredients: 200 g (7 oz) fresh or canned plum tomatoes; 5 celery stalks, trimmed and thinly sliced; 4-5 cloves garlic, peeled and crushed; 1 large onion, peeled and thinly sliced; olive oil for frying; 1 tablespoon salt; 2 large aubergines; salt and pepper; 1 tablespoon cocoa; 2 tablespoons flaked almonds, lightly toasted; 1 tablespoon light muscovado sugar; 2-3 tablespoons red wine vinegar; half a dozen olives; 2 tablespoons capers, well rinsed

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

2 large aubergines
1 tablespoon salt
olive oil for frying
1

Vegan
Gluten-free

Method

Remove the stalks from the aubergines. Dice, put in a colander, and sprinkle with the salt. Leave to drain for an hour or so. Rinse, and rub dry in a clean tea towel. Fry until golden brown, remove from the oil, drain, and put to one side.

In the remaining oil, gently fry the onion, celery and garlic until soft, and then add the tomatoes, olives and capers, and simmer for 20 to 30 minut