Aubergine caponata
Ingredients
Aubergine caponata
- 3 aubergines
- 1 1/2 sticks of celery, chopped
- 1 1/2 large onions, chopped
- 80g of tomato purée
- 1 tbsp of capers, rinsed
- 10 green olives, pitted and halved
- 1 tbsp of pine nuts
- 1 tbsp of raisins
- 1/2 tbsp of sugar
- 80ml of red wine vinegar
- 3 tbsp of almonds , toasted and crushed
- vegetable oil, for deep-frying
- 2 tbsp of extra virgin olive oil
- salt
Method
1
To make the caponata, cut the aubergines into 3cm cubes and transfer to a bowl of cold salty water for half an hour. Meanwhile, heat a deep-fryer or deep pan of oil to 190°C
2
When ready, drain the aubergine pieces and pat dry with kitchen paper. Deep-fry in the hot vegetable oil until golden and cooked through, then place on a plate lined with kitchen paper to drain the excess oil
3
Blanch the chopped celery in salted boiling water, then set aside and reserve the water
4
Place the onion in a saucepan and cover with half a glass of water. Cook until the water evaporates, then add the extra virgin olive oil and sauté the onions in it for a minute or two. Add the tomato paste, capers, olives, pine nuts, raisins, and the blanched celery with a little of its reserved cooking water. Cook the sauce for 5 minutes
5
Add the fried aubergine cubes and mix gently. Dissolve the sugar in the vinegar, add it to the caponata and cook for 2 minutes on a medium-high flame, then take off the heat and let it cool down
6
Caponata is best served at room temperature. Sprinkle with the crushed toasted almonds and serve with warm bread
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Aubergine caponata
