Caponata is the quintessential taste of Southern Italian summer. This classic aubergine caponata is a blend of seasonal vegetables and good quality extra virgin olive oil. Best eaten at room temperature, simply with fresh bread.
• 130g olive oil
• 1 white onion
• 1 courgette
• 2 sticks celery
• 2 aubergines
• 40g salt
• 4 plum tomatoes
• 25g Belazu White Condimento of Modena vinegar
• 20g caster sugar
• 15g tomato paste
• 40g pine nuts
• 60g sultanas
• 20g picked basil leaves
• Start by cutting the aubergine into medium sized cubes (approximately 2cm). Cover with 20g of salt and leave aside for 30 minutes.
• Cut the rest of the vegetables all the same size (approximately 2 cm)
• After 30 minutes, squeeze the excess liquid out of the salted aubergine cubes and add the cubes to a roasting tray with 30g of olive oil.
• Roast at 180°c for 15 minutes.
• Meanwhile place a saucepan on a low heat and add 100g of olive oil. Once it’s warm, add the diced onion, celery and courgette and cook for 3-4 mins on a medium heat.
• In a separate bowl, whisk together the tomato paste with the sugar, Belazu White Condimento of Modena vinegar and 20g salt.
• Once the onion, celery and courgette mix has cooked, add the roasted aubergine. Take the pan off the heat and add the diced plum tomato, pine nuts, sultanas and basil.
• Finally, add the tomato paste mixture, stir through and then leave covered out of the fridge for 2 hours.
• Serve with some fresh sliced bread.
Watch our step-by-step video on how to make it here.