Caponata (Sicilian Sweet and Sour Aubergine)

Ingredients

For 6 portions

• 🍆 1,000g aubergine
• 🧂 8g salt
• 🏺 100ml olive oil
• 🧅 180g red onions
• 🪴 200g celery
• 🥫 400g canned tomatoes
• 🥫 30g tomato paste
• 🫒 100g green olives
• 🧆 40g capers
• 🍇 40g raisins
• 🍶 60ml red wine vinegar
• 🍚 30g sugar
• 🌰 40g pine nuts
• 🌿 15g basil

Method

1. Cut the aubergines into 2.5 cm cubes. Toss with the salt in a colander and leave for 30 minutes, then rinse and pat very dry with a clean tea towel.
2. Soak the raisins in a little warm water for 10 minutes, then drain. Slice the celery about 1 cm thick and halve the olives.
3. Toast the pine nuts in a large dry frying pan over a medium heat for 2–3 minutes until golden, then tip onto a plate.
4. Heat most of the olive oil in the same pan over a medium-high heat. Fry the aubergine in two batches for 8–10 minutes each, turning now and then, until deep golden and soft. Lift onto a plate.
5. Lower the heat to medium and add the remaining oil. Fry the sliced onion and celery for 8 minutes until the onion is soft but the celery still has some bite.
6. Stir in the tomato paste and cook for 1 minute. Add the tinned tomatoes and simmer for 10 minutes until thick.
7. Add the olives, capers and raisins. Stir the sugar into the vinegar until it dissolves, pour it in and simmer for 2 minutes.
8. Return the aubergine to the pan, fold it in gently and cook for 5 minutes. Taste and add more vinegar, sugar or salt until the sauce is clearly both sweet and sharp.
9. Take off the heat, stir in the pine nuts and torn basil, then leave to cool for at least 30 minutes. Serve at room temperature with crusty bread, or keep in the fridge for up to 4 days.