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 and will keep for at least a week in the fridge. For an even longer life, put it in a jar, press down to get the air bubbles out and pasteurise to a core temperature of 72degC for twenty minutes.
Here are Elizabeth David's instructions;
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 the capers. olives, I head of celery, blanched in salted water, 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 the sugar and 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. Allow to cool and rest for a few hours.
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