Onion caponata
Caponata is generally thought of as an aubergine-based dish, but here
it is made extra special by the addition of onions.
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4
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2 large aubergines, trimmed and cut into 1.25 cm (V2 in) dice
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Salt
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125 ml (4 fl oz) light olive oil
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2 red onions, sliced
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28 g (9 oz) mixed pickled vegetables (onions, gherkins, pickled
peppers, etc.), chopped
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40 g (11/2 oz) capers
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55 g (2 oz) stoned green olives
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1 Tbsp sugar
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150 ml (5 fl oz) red wine vinegar
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2 Tbsp pine nuts
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Layer the diced aubergine in a colander with salt, then allow to stand
for 30 minutes. Rinse thoroughly in cold water, shake well, and pat dry
on kitchen paper.
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Pour most of the oil into a large frying pan, add the aubergine and
cook until browned and soft, which will take 10 to 12 minutes. In a
separate pan, cook the onions, pickles, capers and olives slowly in the
remaining oil over a very low heat for about 10 minutes, until
softened. Add the sugar and vinegar and continue to cook slowly until
the smell of the vinegar has gone.
-
Drain any excess oil from the aubergine, then add it to the other
vegetables with the pine nuts. Add a little salt to season, if
necessary. Serve warm or cold.
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