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Caponata

This recipe is from Stephanie Alexander's 'The Cook's Companion'.

Caponata
Photo: Quentin Jones

Ingredients

  • 2 eggplants, cut into 2 cm cubes
  • salt
  • 6 inner sticks celery, cut into 2cm pieces
  • 1 cup olive oil
  • 1 onion, sliced
  • 1 cup stoned green olives
  • ½ cup well-drained capers
  • 1½ cups fresh tomato sauce
  • ½ cup white-wine vinegar
  • 2 tbsp sugar
  • ¾ cup slivered almonds, toasted

Method

Sprinkle eggplant with salt and drain for 1 hour. In the meantime, blanch celery for 1 minute in boiling water.

Rinse eggplant well, drain, dry and fry in two-thirds of the oil until golden. Drain on kitchen paper.

Saute onion in remaining oil until it begins to colour. Add celery and cook for a minute longer, then add olives, capers, tomato sauce, vinegar and sugar. Simmer for 5 minutes.

Caponata
Photo: Rebecca Hallas

Stir in eggplant and simmer for 10 minutes. Check seasoning and refrigerate for 24 hours.

Bring back to room temperature and serve sprinkled with almond slivers.

Cuisine:
Italian

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