Italian Appetizer (Antipasti) Recipes - Sicilian Style Aubergine and Olive Antipasto (Caponata Siciliana) Recipe

Ingredients

• 2 aubergines (eggplants), diced

• Salt

• 100 ml/3 1/2 fl oz/6 1/2 tbsp olive oil

• 1 large red onion, finely chopped

• 200 g/7 oz/1 small can pimiento caps, drained and sliced

• 4 ripe tomatoes, seeded and cut in eighths

• 30 ml/2 tbsp capers

• 75 g/3 oz/1/2 cup green olives, stoned (pitted)

• 1 celery stick, finely chopped

• 15 ml/1 tbsp granulated sugar

• 60 ml/4 tbsp red wine vinegar

• 30 ml/2 tbsp pine nuts

• 15 ml/1 tbsp chopped fresh parsley

• Ciabatta bread, to serve

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Method:

1. Place the diced aubergines in a colander and sprinkle with salt. Leave to stand for 30 minutes then rinse with cold water and dry on kitchen paper.

2. Heat half the oil in a large frying pan (skillet) and fry (sauté) the aubergines until soft and golden, stirring frequently.

3. Meanwhile, heat the remaining oil in a saucepan, add the onion, pimientos, tomatoes, olives and celery.

4. Cook over a gentle heat for 10 minutes then stir in the sugar and vinegar. Simmer for 2-3 minutes, remove from the heat then stir in the aubergines.

5. Turn into a serving dish, sprinkle with the pine nuts and parsley and serve warm or cold with Ciabatta.