AuthorBen WatsonCategoryDinner, Lunch, Summer, VegetableAlong with Tuscan Panzanella, Sicilian Caponata is a good way of pulling any mezze or antipasti style meal together and, as such and given how long it keeps, should have a berth in everyone’s fridge through the summer. Most people don’t see caponata as a pickle but it ticks most of the boxes.
Peel 4 or 5 aubergines, cut them in large dice, salt them and when most of the water has come out fry them in oil.
Prepare 1½oz of capers. 3 oz of olives, I head of celery, blanched in salted water, 4 anchovies soaked in warm water to rid them of the salt: all of these to be cut into julienne strips.
Slice 1 white onion; melt it in oil; add 1½oz of sugar, ¼ pint of tomato purée. Reduce, and let it take on a dark colour; after which add half a glassful of vinegar. Simmer for a few minutes.
Season highly, add chopped parsley, and stir in the prepared capers, celery, anchovies, olives, and the aubergines.
Ingredients
Directions
Peel 4 or 5 aubergines, cut them in large dice, salt them and when most of the water has come out fry them in oil.
Prepare 1½oz of capers. 3 oz of olives, I head of celery, blanched in salted water, 4 anchovies soaked in warm water to rid them of the salt: all of these to be cut into julienne strips.
Slice 1 white onion; melt it in oil; add 1½oz of sugar, ¼ pint of tomato purée. Reduce, and let it take on a dark colour; after which add half a glassful of vinegar. Simmer for a few minutes.
Season highly, add chopped parsley, and stir in the prepared capers, celery, anchovies, olives, and the aubergines.