Elizabeth David’s Caponata

Along 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.

Yields1 Serving
 ¾ aubergines
 1 ½ oz capers
 1 head of celery
 4 anchovies
 1 white onion
 1 ½ oz sugar
 ¼ pt tomato puree
 ½ glass of vinegar
 parsley
 olive oil
1

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

 ¾ aubergines
 1 ½ oz capers
 1 head of celery
 4 anchovies
 1 white onion
 1 ½ oz sugar
 ¼ pt tomato puree
 ½ glass of vinegar
 parsley
 olive oil

Directions

1

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.

Elizabeth David’s Caponata
This entry was posted in .