Caponata

Serves 4 – Recipe sourced from Stephanie Alexander – The Cooks Companion

"This Sicilian dish keeps very well. I have served caponato piled on an oval platter and surrounded by chopped hardboiled eggs as the main dish for a simple lunch."

Ingredients
2 eggplants, cut into 2 cm cubes
salt
6 inner sticks celery, cut into 2 cm pieces
1 cup olive oil
1 onion, sliced
1 cup stoned green olives
½ well-drained capers
1 ½ Fresh tomato Sauce
½ cup white-wine vinegar
2 tablespoons sugar
¾ cup toasted almond slivers

Method
Sprinkle eggplant with salt and drain for 1 hour. In the meantime, blanch celer for 1 minute in boiling water.

Rinse eggplant well, drain, dry and fry in two-thirds of the oil until golden. Drain on kitchen paper. Sauté onion in remaining oil until it begins to colour. Add celery and cook a minute longer, then add olives, capers, tomato sauce, vinegar and sugar. Simmer for 5 minutes. Stir in eggplant and simmer for 10 minutes. Check seasoning and refrigerate for 24 hours. Bring back to room temperature and serve sprinkled with almond slivers. Enjoy with a glass of Pfeiffer Pinot Noir.

This email address is being protected from spambots. You need JavaScript enabled to view it. us with your favourite recipe matched to your favourite current release Pfeiffer wine and we can share it with everyone.

• < Prev
• Next >