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Caponata (Aubergine (eggplant) and Tomato Stew)

I found this Italian recipe on Kate Pugh's cookery site, and I've adapted it very slightly. It's delicious served hot or cold, with fresh bread and a green salad, especially peppery leaves like watercress or rocket. You need to be careful to add enough sugar to counteract the slight bitterness of the capers and olives.

Ingredients

  1.  Fry the aubergine in 30ml (two tablespoons) of the olive oil over a medium heat for about 10-20 mins according to how soft you like it. When done, transfer to a bowl.
  2.  Add the remaining oil to the pan and fry the onion for about 5 mins until soft.
  3.  Add the olives, capers, vinegar, sugar, sultanas, pine nuts (if using) and tomatoes and cook the mixture, stirring occasionally, for 5-10 mins or until it has thickened.
  4.  Add the tomato mixture to the aubergine, add the parsley (if using) and mix well. Season with salt and pepper to taste and either serve hot, or chill overnight and serve cold.
Serves 4-6



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