Ingredients Jump to Instructions ↓

  1. 2 large aubergines , peeled and cut into 2 1/2cm cubes 3 stalks celery , strings removed, finely sliced

  2. 1 large onion , chopped

  3. 200 g pitted green olives , each cut into 3 pieces 100 g capers , rinsed and drained

  4. 200 ml tomato passata

  5. 1 tbsp sugar

  6. 100 ml white wine vinegar chopped parsley , to garnish hard-boiled eggs , to serve

Instructions Jump to Ingredients ↑

  1. Aubergine Caponata (Caponata Di Melanzane) Method 1. Heat 4 tablespoons of oil in a large deep frying pan. Fry the diced aubergines, one layer at a time, until golden brown, turning often. Remove from the pan using a slotted spoon and drain well on kitchen paper. Season lightly with salt.

  2. Meanwhile, in a pan of boiling salted water, blanch the celery for 1 minute, then drain and refresh under cold running water. Pat dry.

  3. In a large frying pan, sauté the celery and onion in 6 tablespoons olive oil until golden brown, stirring occasionally. Add the olives, capers, passata, sugar and vinegar. Season with freshly ground black pepper and a pinch of salt.

  4. Gently stir in the fried aubergine, simmering for 2-3 minutes before spooning into a large bowl to cool.

  5. Spoon the caponata into a serving bowl, sprinkle with chopped parsley and serve with the eggs.


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