Caponata

Method

1. 1

   Salt the aubergine

   At room temperature, toss the aubergine with the salt and leave for 20 minutes.

2. 2

   Dry the aubergine

   Blot well with kitchen paper until the surface is dry.

3. 3

   Heat the oil

   Heat 3 tbsp olive oil in a large frying pan over medium-high heat.

4. 4

   Brown the aubergine

   Fry the aubergine in batches for 8 to 10 minutes, turning occasionally, until golden and tender; add a little more oil if the pan looks dry.

5. 5

   Set aside

   Transfer the aubergine to a plate.

6. 6

   Soften the vegetables

   Heat the remaining olive oil in the pan over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring often, until softened but not browned.

7. 7

   Cook the tomato purée

   Stir in the tomato purée and cook over medium heat for 1 minute, until it darkens slightly and smells sweet.

8. 8

   Cook the tomatoes

   Add the tomatoes and cook for 8 to 10 minutes, stirring occasionally, until they collapse into a thick sauce.

9. 9

   Add vinegar and sugar

   Stir in the vinegar and sugar over medium heat for 1 minute, until the sugar dissolves and the sharp vinegar smell softens.

10. 10

    Simmer the caponata

    Add the capers, olives and pepper, then simmer for 2 minutes, until evenly mixed.

11. 11

    Warm the aubergine

    Return the aubergine to the pan and fold gently over low heat for 2 minutes, until coated and warmed through.

12. 12

    Toast the pine nuts

    Toast the pine nuts in a dry small pan over medium heat for 2 to 3 minutes, shaking often, until golden and fragrant.

13. 13

    Rest before serving

    Scatter the pine nuts over the caponata, then cool for at least 20 minutes before serving.

Tips

• Fry the aubergine in batches so the cubes brown rather than steam.
• If the pan looks dry while frying the aubergine, add a little more oil.
• Keep an eye on the pine nuts as they toast; they can go from golden to burnt quickly.

Swaps

• Use toasted flaked almonds instead of pine nuts.
• Use chopped black olives instead of green olives.
• Use sherry vinegar instead of red wine vinegar.

Storing

Keep covered in the fridge for up to 3 days, and bring to room temperature or warm gently before serving.