Caponata by Thomas Straker

Aubergine is the star of the show in this classic Sicilian dish, which is a great way to celebrate the abundance of summer. This recipe makes enough to have some left over, which is great as it’s arguably even better the next day. If you add some excellent mozzarella, you can elevate this to become a main course.
Cooking Time
40
Portions
1

Ingredients

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  • g Pine Nuts
  •   tbsp Sultanas
  • ml Vegetable Oil
  •   Aubergines, cut into 3cm chunks
  • ml Extra Virgin Olive Oil
  •   Red Onions, thinly sliced
  •   Celery Sticks, sliced into chunks
  •   Garlic Cloves, finely grated
  •   tbsp Sugar
  •   tbsp Red Wine Vinegar
  •   2 excellent, ripe beefsteak-type tomatoes, roughly chopped (or a 400g can of very good-quality plum tomatoes, chopped)
  • g leaves from a small bunch (15g) of mint, roughly chopped
  • g leaves from a small bunch (15g) of parsley, roughly chopped
  •   Sea Salt Flakes

  • 1

    Step 1

    Start by toasting the pine nuts: you can do this gently in a dry frying pan, or in an oven preheated to 160°C/140°C fan for 8 minutes. Soak the sultanas in boiling water in a small bowl.
  • 2

    Step 2

    Put the vegetable oil in a deep heavy-based saucepan and heat until it reaches 180°C. Fry the aubergine chunks for a couple of minutes until golden brown and soft. Remove with a slotted spoon and place on kitchen paper to blot off any excess oil. At this point, drain and roughly chop the sultanas.
  • 3

    Step 3

    Set a large frying pan over a medium heat and pour in the olive oil. Add the sliced red onions to the pan with a generous pinch of salt and fry for 2 minutes, then add the celery and garlic and cook for a further 4 minutes until softened but not taking on any colour. At this point, add the sugar and vinegar and cook off quickly to reduce the vinegar to a glaze. Add the chopped tomatoes and continue to cook until most of the liquid has reduced.
  • 4

    Step 4

    Transfer the fried aubergines to the pan, along with the chopped sultanas and toasted pine nuts. Stir gently to combine, being careful not to break up the aubergine chunks.
  • 5

    Step 5

    Cool to room temperature, check the seasoning, then add the mint and parsley to serve.

Ingredients

  • 60 g Pine Nuts
  • 2 tbsp Sultanas
  • 1000 ml Vegetable Oil
  • 2 Aubergines, cut into 3cm chunks
  • 100 ml Extra Virgin Olive Oil
  • 2 Red Onions, thinly sliced
  • 3 Celery Sticks, sliced into chunks
  • 2 Garlic Cloves, finely grated
  • 2 tbsp Sugar
  • 4 tbsp Red Wine Vinegar
  • 2 2 excellent, ripe beefsteak-type tomatoes, roughly chopped (or a 400g can of very good-quality plum tomatoes, chopped)
  • 15 g leaves from a small bunch (15g) of mint, roughly chopped
  • 15 g leaves from a small bunch (15g) of parsley, roughly chopped
  • Sea Salt Flakes

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