Caponata

Make the Sicilian aubergine dish - as cooked by Richard Corrigan for the 'Fair City' cast.

Ingredients


  • 1 large aubergine (chopped into 2-3cm squares)
  • extra virgin olive oil
  • 6 stalks of celery (peeled and cut into chunks)
  • 1 large onion (chopped, similar sizes to celery)
  • 6 tomatoes (skinned, deseeded and cut into quarters)
  • 2 tblsp castor sugar
  • 4 tblsp white wine vinegar
  • 2 tblsp caperberries
  • 4 mixed roast peppers (chopped)
  • 15-20 black pitted olives

Method

  1. Put the chopped aubergine into a colander and sprinkle lots of salt on it.
  2. Cover with a weighted plate and set to one side for 20 minutes.
  3. Heat through the vinegar and sugar until the sugar is dissolved.
  4. Heat some extra virgin olive oil in a frying pan.
  5. Cook the celery and onion but do not brown. Remove from the pan and put in a large bowl.
  6. Cook the aubergine until slightly coloured and tender. Add more oil if needed.
  7. Once the aubergine is tender transfer it to the bowl.
  8. Add the tomatoes, peppers, olive and capers to the bowl and mix thoroughly.
  9. Pour over the vinegar and sugar and stir the ingredients together.
  10. Check flavouring and adjust if necessary.
  11. Transfer in to a serving dish. Serve lukewarm or cold.




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