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Incredible Sicilian aubergine stew (Caponata)
Incredible Sicilian aubergine stew (Caponata)
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Total Time:
30 minutes
Sicilian Caponata: A vibrant Southern Italian dish made with quality aubergines, tomatoes, and vinegar. Serve warm as a side or chilled as an antipasto. Look for firm aubergines at your local market for a unique touch.
Ingredients:
  • 2 large aubergines
  • 1 small red onion
  • 2 cloves of garlic
  • ½ a bunch fresh flat-leaf parsley (15g)
  • 2 tablespoons salted capers
  • 1 handful of green olives
  • 5 large ripe tomatoes
  • olive oil
  • 1 heaped teaspoon dried oregano
  • 2-3 tablespoons best-quality herb vinegar
  • 2 tablespoons slivered almonds
Instructions:
  • Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Chop the parsley leaves and finely chop the stalks. Rinse, soak, and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds until light brown. In a large pan, heat olive oil, add aubergine and oregano, season with salt, and cook for 4-5 minutes. Add onion, garlic, parsley stalks, and cook for another 2 minutes. Add capers, olives, and herb vinegar, cook until vinegar evaporates. Add tomatoes and simmer for 15 minutes. Season with salt, pepper, and more vinegar if needed. Serve drizzled with olive oil, parsley leaves, and almonds.

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