Mara's Sicilian Aubergine Caponata

Our Hampstead shop manager, Mara, shares this recipe which hails from her native Italy. It is typically served as an antipasti or a side dish.

Serves 4 as a starter

Ingredients

• 2 aubergines, preferably the round ones
• 70g pitted black olives ("leccine" is my favourite variety for this recipe)
• 45g capers, rinsed of their salt
• 400g tinned chopped tomatoes
• 30ml of white wine vinegar
• 30g granulated sugar
• 1 white onion, finely chopped
• 2 celery sticks, finely sliced
• 4-5 leaves of basil
• extra virgin olive oil
• salt and freshly ground pepper

Method

1. Wash the aubergines and cut them in 2cm cubes
2. In a deep skillet or saucepan fry the aubergine cubes in batches in approximately 4-5cm of sunflower oil; drain on paper towel and set aside
3. Put 2 Tbsp olive oil in a sauce pan with the onion; sauté onion until golden, then add half of the sugar and allow to caramelise
4. Add the celery and cook for 5 minutes
5. Add the tomatoes, olives, vinegar, remaining sugar, capers and basil; bring to the boil and cook for 10 minutes
6. Add the aubergine and cook for another 15 minutes; season to taste with salt and pepper and serve

BK Tips

1. Mara loves adding raisins and toasted pine nuts
2. A hollowed out round loaf of country bread makes a fun serving bowl