Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Sweet-Sour Aubergine Salad (Caponata)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb aubergines salt 175 ml/6 fl oz olive oil
2 celery stalks, chopped 2 medium onions, sliced 3 tablespoons tomato puree
125 ml/4 fl oz water 10 green olives, stoned and chopped 2 tablespoons drained capers, rinsed
4 teaspoons sugar freshly ground black pepper 3-5 tablespoons red wine vinegar
3 tablespoons pine nuts, toasted



1 Cut the aubergines into 2 cm/3/4 in cubes. Layer them in a colander, sprinkling with salt, and leave for 30 minutes. Rinse well and dry in a clean cloth. Heat a large frying pan and, using 2 tablespoons of oil at a time, cook batches of aubergine cubes for about 10 minutes, until browned and cooked through, tossing often. Remove to a dish lined with kitchen paper to drain.
2 Heat the remaining oil in a frying pan. Add the celery and cook quickly until lightly browned but still crisp. Remove to a bowl with a slotted spoon. Reduce the heat, add the onions and cook gently for about 6-8 minutes, until soft.
3 Dissolve the tomato puree in water and add to the frying pan with the celery, olives, capers, sugar, and pepper to taste. Bring to the boil and simmer for 10 minutes. Add 3 tablespoons of vinegar and cook until the fumes dissipate. Stir in the aubergine and pine nuts. Add more vinegar to taste if needed. Transfer to a bowl and serve warm or at room temperature.

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