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."
2 eggplants, cut into 2 cm cubes
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
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.