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Onion caponata

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

  • 2 large aubergines, trimmed and cut into 1.25 cm (V2 in) dice

  • Salt

  • 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
     

  1. 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.

  2. 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.

  3. 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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