Recipe for Aubergines in Sweet and Sour Sauce (Caponata) 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
900 gm aubergines diced small
3 tbl olive oil
1 lrg onion peeled and finely sliced
1 tsp dried oregano
2 x young celery stalks chopped
450 gm tomatoes skinned and chopped or one 400g tin chopped tomatoes
1 tsp demerara sugar
115 gm green olives rinsed and stoned
3 tbl capers rinsed
3 tbl red wine vinegar
2 tbl pine nuts toasted in a dry frying pan
Instructions:
Instructions: Heat the oil gently in a heavy based saucepan and saute the onion in it until light golden.

Add the oregano and aubergines and keep turning them with a spatula for 510 minutes until they wilt a little.

Add the remaining ingredients except the pine nuts and only 2 tablespoons of the vinegar at this stage.

Cover and simmer for 35-40 minutes until everything is soft.

Taste and adjust the seasoning adding more vinegar if necessary for a sweet and sour balance. Serve the caponata at room temperature scattering the toasted nuts over it at the last minute.

Sicilian caponata bears the hallmarks of its Arab ancestry in its fusion of sweet and sour tastes. However this fusion should be balanced so that the caponata does not lose its charm. Make sure it does not taste predominantly sour so taste first and then add any extra vinegar if you wish. Traditionally the aubergines are first fried and then added to the dish. However this version produces lighter results.

Serves 6

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Aubergines Filled with Sausage Jambalaya   ::   Aubergines Lasagna Kp   ...