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
2 large aubergines, trimmed and cut into 1.25 cm (V2 in) dice
125 ml (4 fl oz) light olive oil
2 red onions, sliced
28 g (9 oz) mixed pickled vegetables (onions, gherkins, pickled
peppers, etc.), chopped
40 g (11/2 oz) capers
55 g (2 oz) stoned green olives
1 Tbsp sugar
150 ml (5 fl oz) red wine vinegar
2 Tbsp pine nuts
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.
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.