Caponata, Eggplant and Olives Stew

Caponata, Eggplant and Olives Stew

This Sicilian classic pairs eggplant and olives and is bursting with color and flavor.  It is delicious served with fresh fish.

Ingredients:

3 aubergines
2 tbs olive oil
1 onion
2 celery sticks
150 ml tomato passata
3 tbs wine vinegar
1 yellow pepper
1 red pepper
25 g  anchovy fillets, soaked in warm water, drained and dried
50 g  capers
25 g  black olives
25 g green olives
25 g pine nuts
salt
2 tbs chopped parsley

Procedure:

Preheat oven at 180° C.

  • Dice aubergines into 1.25 cm pieces
  • Slice onions
  • Dice celery sticks
  • Core, deseed  and finely slice peppers
  • Roughly chop capers
  • Pit and slice olives
  • Chop parsley

1.  Put the diced aubergines into a colander, sprinkle with salt and leave to drain for 15-20 minutes to exude their bitter juices. Rinse under running cold water to remove any salt and pat dry with kitchen paper.

2.  Heat the oil in a saucepan, add the onion and saute until soft and golden.

3.  Add the celery and cook for 2-3 minutes.

4.  Add the aubergine and cook gently for 3 minutes, stirring occasionally.

5.  Add the passata and cook gently until it has been absorbed. Spoon in the wine vinegar and cook for 1 minute.

6.  Add the peppers, anchovies, capers, olives and pine nuts, and cook for a further 3 minutes.

7.  Transfer the mixture to an ovenproof dish and bake, covered, for about 1 hour.

8. Sprinkle with chopped parsley.

 

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