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Caponata (aubergine stew)
Caponata (aubergine stew)
Created by urbanfoodie, Saturday, 21 November 2009
Caponata, a tasty sicilian aubergine stew. Flavoured with olives, vinegar and capers, really good over pasta or even mashed potatoes.
Ingredients
At a glance
Categories
weekday dinner
vegetarian
kid friendly
Serves
2
2 small-med aubergines (1 large)
1 tin chopped toms
small (200g) tin pitted black olives
1 medium onion
1 stick celery (optional - I hate it so leave it out)
1 heaped tablespoon capers
1 tablespoon red wine vinegar
1 teaspoon sugar
handful parsley or basil
Olive oil
S
Method/steps
  1. Chop onion and cube the aubergine into 5cm chunks,
  2. Heat a 10cm pool of oil and fry chunks until brown (about 10 mins), remove from pan
  3. Add onions to pan with some salt and fry for 10 minutes, until onions are soft
  4. Rinse capers and olives and add to pan with tomato and celery (if using) and S&P
  5. Cook for 10-15 minutes
  6. Chop basil/parsley
  7. Put aubergine back in pan, cook for further 10 minutes
    Add sugar, vinegar and half basil (if using) cook for a further 10 minutes
  8. Serve with an extra drizzle of olive oil and parsley/basil spinkled on top over pasta or mash or as a side dish to meat/meaty fish. Good with a nice chianti
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