Eggplant Caponata

Ingredients

• 2 large eggplants (aubergines, cut into medium sized cubes)
• 2 celery stalks (washed and cut into small pieces)
• 1 white onion (cut into thin slices)
• 2 tablespoons (30g) capers (in brine )
• 1 cup (95g) green Sicilian olives (we used Nocellara)
• 3 tablespoons tomato paste (concentrate)
• 2 tablespoons (30ml) white wine vinegar
• 2 tablespoons (30g) white sugar
• fresh basil ((optional))
• Sunflower oil (or oil of choice, for frying)
• Olive oil
• Salt

Steps

1. 1

   Cut the eggplant into medium-sized cubes and place in a colander. Sprinkle generously with salt and set aside for 30 minutes to 1 hour, if possible. If you can, weigh it down with something heavy (we use a plate with our mortar and pestle on top).

2. 2

   Meanwhile, wash and cut the celery into small pieces. Bring a small pot of water to a boil and salt it well. Add the celery and boil for 10 minutes. Remove it with a slotted spoon to a bowl and reserve the cooking water for later.

3. 3

   Rinse the eggplant under cold running water for a few seconds, then dry it well with a clean kitchen towel. Heat the sunflower oil in a heavy-based pan at least 1 inch deep. Once hot, fry the eggplant in batches until lightly golden. Remove and drain on kitchen paper. Sprinkle with salt.

4. 4

   Heat 1-2 tablespoons of olive oil in a large pan and add the sliced onion. Sauté for 5 minutes until softened, then add the celery, olives and capers. Next, add the tomato paste with 1 cup (250ml) of reserved celery water, stir to combine.

5. 5

   Mix the vinegar and sugar together, then add that to the sauce alongside the fried eggplant and a small handful of fresh basil (if using). Cover and simmer for 20 minutes.

6. 6

   Turn off the heat and uncover. Taste for seasoning and add more salt if needed. Leave to cool to room temperature before serving (it tastes even better the next day).