Sicilian Caponata

Sweet-and-sour aubergine relish with celery, tomato, olives and capers.

• Serves: 4
• Preparation: 30 min plus draining
• Cooking: 40 min

Ingredients

• 1 large aubergine
• 1 celery rib
• 1 onion
• 2 tomatoes
• 80 g green olives, pitted
• 8 g capers
• 20 g pine nuts
• 2 tbsp white wine vinegar
• 2 tbsp sugar
• Extra-virgin olive oil
• Coarse salt

Method

1. Salt the aubergine cubes, leave them to drain, then rinse and dry thoroughly.
2. Blanch the celery and cook the aubergine separately until golden.
3. Soften the onion, then add capers, olives and pine nuts before stirring in the tomatoes.
4. Combine the vegetables, sprinkle over the sugar and vinegar and cook until the sharp vinegar aroma has faded.
5. Rest before serving; caponata is best warm or at room temperature after its flavours settle.