Caponata
A sicilian must-have at any party. This amazing dish is great as a dip, as well as over pasta or mash potatoes.
Ingredients
- 2 Aubergines
- Coarse Sea Salt
- Sunflower Oil
- 1 Onion
- 1 Celery stalk
- 4 tbsp of Extra Virgin Olive Oil
- 1 pinch of Salt
- Pepper
- 1 cup of Passata
- 3 tbsp of Capers
- 1/2 cup of Pinenuts
- 1 cup Wine Vinegar
- 1 tbsp of demerara Sugar
- Fresh Basil
Cut the aubergines into cubes. Cover with salt and leave for 30 minutes. Rinse with cold water and tap dry with a tea towel. Heat up the oil. Fry the aubergines until golden brown. Chop the onion and celery. Heat up the olive oil and lightly fry the onions and celery. Add the vinegar and sugar. Stir and add the passata, the capers and the pinenuts. Simmer for 15 minutes. Add the fried aubergine and stir gently. Season with salt and pepper. Decorate with some pinenuts and fresh basil leafs.