Caponata

I made this for the first time years ago.  It's really good - kind of like ratatouille, but better.  I'd make it more often if it wasn't that we don't often have aubergines, celery and pine nuts all in the house at once.  I think this is a fairly simple version - stuff like cocoa and artichoke hearts can be added; the key ingredients remain aubergines, celery and capers.

600g aubergines, chopped into ~2cm chunks
1-2 tbsp olive oil
1 onion, chopped
~5 big stalks of celery, chopped (or substitute ~3/4 tsp crushed celery seed)
1 clove garlic, chopped (optional)
1 tbsp sultanas (or golden raisins)
~3 tbsp red wine vinegar
1 tin chopped tomatoes
~2 tsp sugar
1 tbsp capers
2 tbsp olives, pitted and chopped
1 tbsp pine nuts (or substitute slivered toasted almonds)
1 tbsp chopped basil (optional)
salt and pepper

Salt aubergine and put under a heavy weight to drain (for approx half an hour).

Heat olive oil in a large saucepan, add onion and celery (and garlic if using), and cook for ~5 min until starting to soften. Rinse the aubergine and press it dry. Add the aubergine to the pan with the onion, and cook for ~10 min, until softened and starting to brown.

Add sultanas, vinegar, tomatoes, sugar, capers and olives (and celery seed if subbing for celery). Bring to a gentle boil and simmer until everything is soft and thick (at least 30 min). Finally, stir in pine nuts, and basil if using. Taste, and add more salt, sugar, pepper or vinegar if it needs it. Let cool. Ideally keep it for at least a day before eating - the taste and texture improves.


Check for seasoning, then eat - hot or cold, with pasta or with bread or on its own.