Catherine Fulvio offers her version of Caponata which she serves as the centrepiece to a plate of antipasti.
Ingredients
- 2 medium aubergines (cubed)
- 5 celery stalks, trimmed and cut into 1.5cm pieces
- olive oil, extra virgin, for cooking aubergines
- 2 large onions (chopped)
- 125 g green olives
- 65 g capers (rinsed)
- 400 ml (homemade) tomato sauce
- 50 ml vinegar
- 2 tblsp sugar
- raisins & pine kernels (optional)
Method
Catherine Fulvio offers her version of Caponata which she serves as the centrepiece to a plate of antipasti!
- De-gorge the aubergine by placing in a colander and sprinkling with salt.
- Allow the bitterness to drain for thirty minutes, then rinse the aubergine and pat dry.
- Fry off the aubergine and drain on paper towel.
- Heat a pan with oil and sauté onions and celery until they begin to colour before adding the capers, tomato sauce, sugar and vinegar and simmering for five minutes.
- Add the aubergine and olives cook for a further 10 minutes.
- Allow to cool and refrigerate for 24 hours before serving.
- Serve at room temperature as an antipasta with crusty bread.
