Caponata

Caponata represents the essence of Sicily, with ingredients evocative of the sun and historic influences of the island. It is a typical Sicilian recipe, prepared with a range of vegetables and other local ingredients, including capers, raisins, and pine nuts The origins of the name are uncertain--one source says it comes from capone (meaning large oar) as it was a meal eaten by sailors, but there is also the word caupona, that in Sicilian means osteria (tavern), a place where similar dishes were served, which could be cooked in advance and reheated. Caponata can be eaten both chilled or at room temperature.

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Step 1

Heat the oil for deep-frying in a deep-fryer to 350°F/180°C or until a cube of bread browns in 30 seconds. Add the eggplant (aubergine) cubes and cook for 8-10 minutes until crisp and golden brown. Remove with a slotted spoon and drain on paper towels.

Step 2

In a heavy frying pan or skillet, caramelize the onion rings in oil and ¼ cup/40 g of the sugar.

Step 3

Heat the tomato sauce in a small pan, then add the vinegar and the remaining sugar. Set aside.

Step 4

Blanch the celery stalks in boiling water for 1 minute, then drain and cut into small pieces. Blanch the olives in boiling water for 1 minute, then drain and chop.

Step 5

In a large pan, heat 2 tablespoonfuls of olive oil and brown the celery together with the caramelized onion. Add the olives, drained capers and raisins, and pine nuts, and stir for a few minutes. Add the tomato sauce, basil, and fried eggplant, and cook gently for 15 minutes, add salt or sugar to taste. Remove from the heat and transfer to a serving dish.

Step 6

In a small frying pan, heat a little olive oil and brown the bread crumbs, stirring continuously, then sprinkle them over the caponata. Finish with the chopped almonds and leave everything to cool before serving.