Sicilian Caponata

A spectacular Sicilian antipasto, with a delicious mix of flavours and textures.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the pine nuts to a dry non stick medium frying pan at medium heat and toast them until slightly golden. Put them to the side.

Step 2

On the same pan, add 1 1/2 tbsp olive oil and the cubed aubergine. Season it with a pinch of salt , and fry it at medium heat , tossing it regularly to cook evenly until soft and slightly browned. Put it to the side.

Step 3

On the same pan, add 1 1/2 tbsp olive oil and and fry the onions and celery at medium low heat until soft but not browned.

Step 4

Add the chopped peppers and keep stir frying for 3 or 4 minutes. I use 1/2 red and 1/2 green peppers for added colour, but you can use one whole red pepper instead, if you prefer.

Step 5

Add the capers and olives, mix well and cook for a couple of minutes.

Step 6

Add the tomato paste and chopped tomatoes and 3 tbsp of water. Stir fry until tomatoes have softened.

Step 7

Add the vinegar and sugar to add a sweet and sour background to the dish. Mix well and cook until reduced.

Step 8

Turn off the heat, add 2/3 of the toasted pine nuts, break the basil leaves with your fingers, add them to the pan and mix well. Leave it to cool to room temperature.

Step 9

Put it on a serving bowl, drizzle the extra virgin olive oil on top, garnish with the remaining toasted pine nuts, olives and the sprig of basil, and serve with crusty bread or crusty bread toast (you can also paint the toast or bread with garlic oil). You can alternatively served on top of a bruschetta. Enjoy!