Sweet and Sour Aubergine (Caponata di melanzane)
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference."When an Italian dish contains aubergines, pine nuts and sultanas, it's a good bet that it comes from Sicily. Caponata is a cross between a relish and a cooked vegetable salad, and makes perfect picnic food. At home, it also works well as an accompaniment to fish or poultry."
"When an Italian dish contains aubergines, pine nuts and sultanas, it's a good bet that it comes from Sicily. Caponata is a cross between a relish and a cooked vegetable salad, and makes perfect picnic food. At home, it also works well as an accompaniment to fish or poultry."
1 large aubergine, cut into 2cm ( 3/ 4in) cubes
1 tablespoon olive oil
1 onion, cut into 1cm ( 1/ 2in) dice
Vegetable oil for deep-frying
2 celery stalks, cut into 1cm ( 1/ 2in) dice
1/ 2 fennel bulb, cut into 1cm ( 1/ 2in) dice
About 125ml (4fl oz) extra virgin olive oil
75ml (2 1/ 2fl oz) good-quality red wine vinegar
50g (2oz) sultanas
50g (2oz) pine nuts
3 plum tomatoes, cut into 2cm ( 3/ 4in) dice
Bunch of basil, chopped
2 tsp caster sugar
Sea salt and freshly ground black pepper
Put the aubergine in a colander, sprinkle liberally with salt and leave to drain for at least 2 hours. Meanwhile, heat the olive oil in a frying pan, add the onion and sauté until soft. Transfer to a large bowl.
Rinse the aubergine and drain thoroughly. Heat the vegetable oil in a deep-fat fryer or a large, deep saucepan until it is hot enough to brown a cube of bread in 1 minute. Add the celery and fry for 1-2 minutes, until tender and golden. Remove with a slotted spoon and drain on kitchen paper. Repeat with the fennel and aubergine.
Add the deep-fried vegetables to the onion. Season with salt and then add the extra virgin olive oil, red wine vinegar and salt and pepper to taste. Stir in the sultanas, pine nuts, tomatoes, basil and sugar. Cover and leave to infuse for at least 2 hours.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments