Caponata Siciliana

Method

1. 1
   • eggplant 2
   • salt to taste

   Salt and drain the aubergine — Toss the diced eggplant with a generous pinch of salt in a colander and leave to drain for 30 minutes. Rinse briefly, then squeeze and pat the cubes really dry so they fry rather than steam.

   ⏱30 min
2. 2
   • eggplant 2
   • pine nuts 30 g
   • olive oil 6 tbsp

   Toast the pine nuts, fry the aubergine — Toast the pine nuts in a large dry frying pan over medium heat until sandy gold, about 2 minutes, then tip them out. Pour the olive oil into the same pan and fry the eggplant in two batches over fairly high heat until deep gold and collapsing, lifting each batch onto kitchen paper.

3. 3
   • celery stalk 3
   • onion 1
   • olive oil 6 tbsp

   Soften the celery and onion — Lower the heat, add the sliced onion and celery with a little more oil if the pan looks dry, and cook for 8-10 minutes until the celery has lost its raw crunch but still has bite.

   ⏱10 min
4. 4
   • canned tomatoes 400 g
   • green olives 100 g
   • capers 2 tbsp
   • raisins 40 g
   • salt to taste
   • black pepper to taste

   Simmer the tomato base — Stir in the canned tomatoes, olives, capers and raisins, season lightly with salt and pepper, and simmer uncovered for 15 minutes until the sauce is thick and no longer watery.

   ⏱15 min
5. 5
   • eggplant 2
   • red wine vinegar 4 tbsp
   • white sugar 2 tbsp

   Balance the sweet and sour — Dissolve the sugar in the red wine vinegar and pour it over the sauce. Return the fried eggplant to the pan and simmer for 5 minutes more, until the sharp vinegar smell has rounded out into a balanced sweet-and-sour.

   ⏱5 min
6. 6
   • pine nuts 30 g
   • fresh basil 2 tbsp

   Cool, then finish with basil — Take the pan off the heat and let the caponata cool to room temperature for at least an hour — it tastes flat hot and only opens up once cooled. Fold through the toasted pine nuts and torn basil just before serving.

   ⏱1 hr