Caponata, the recipe and steps

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Caponata Recipe

This was served with the duck breast at our Tapas night in September.

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700gs Aubergine cut into cubes

Olive oil

1 onion thinly sliced,

500gs of peeled and chopped tomatoes, canned is fine.

3 stalks of celery, this is essential to be the real sicilian,in the above steps I didn’t put it in, because I didn’t have any.

15 grams of capers,50 grams of pitted green olives,

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60mls of wine vinegar,

I’ve used Sherry vinegar to keep in the Spanish mood.

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15 grams of sugar,I used sugar from Spain collected in bars.

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15 grams of toasted pinenuts, 30 grams soaked sultanas.

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Make a tomato sauce by gently frying the onion till soft then adding the tomatoes, then reduce until thick.Blanch the capers,olives and celery,drain,add to the tomato sauce with the vinegar and sugar.Simmer for about 15 minutes.

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Fry the cubes io aubergine until cooked and golden.Drain on paper towels.

When cool add the aubergines to the tomato sauce.Leave  to stand at least 30 minutes. Much better the next day.

Serve with pinenuts scattered over with some chopped parsley.

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5 thoughts on “Caponata, the recipe and steps

  1. Do you think the caponata would be good with roast leg of lamb on Christmas day? I’m feeding 8, some with healthy appetites
    Maggie

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