sicilian caponata

We traveled to Italy, more specifically to the island of Sicily to try this aubergine stew that reminds us a lot of our ratatouille from La Mancha but in a sweet and sour version.

Ingredients:

6 persons

Time: 40 minutes

Difficulty: low

• 800 g of aubergines

• 1 medium onion

• 1 stick of celery

• 300 g of ripe pear tomato

• 100 g of pitted green olives

• 100 ml of white wine vinegar

• 25 g of capers

• 7g brown sugar

• 20 g sultanas

• 10 g of pine nuts

• Extra virgin olive oil

• Black pepper

• Salt

Preparation:

1. Wash the aubergines well under the tap and cut off their tails. Cut slices 1 finger thick and cut into cubes approximately 1 cm x 1 cm. Pour into a large strainer and salt. Let stand half an hour to release a little water.

2. In a 28 cm Red Diamond frying pan, pour about 5 tablespoons of extra virgin olive oil and pour the aubergine cubes once they have been rinsed and dried with kitchen paper. Fry them over medium heat until golden brown. We booked.

3. At the same time that the aubergines are made, we are making the sauce. Finely chop the onion. Cut the celery into very small cubes and peel, de-seed and dice the tomatoes.

4. Put a 24 cm Red Diamond frying pan and add a splash of extra virgin olive oil. Add the chopped onion, pepper and tomato. Lightly salt and fry over medium-low heat for 15 minutes, stirring occasionally.

5. Once the time has passed, add the sugar, the vinegar, the pine nuts, the olives, the capers and the raisins that we will have soaked for 10 minutes in hot water. Cook over medium low heat for 10 minutes.

6. Next, we add the aubergine that we had reserved in the pan with the sauce, mix well and that's it.

7. We can serve this dish hot or cold. Just before serving, decorate with some fresh basil leaves.

Photography and recipe by MJ .