Caponata Siciliana

Ingredients

• 1kg aubergines
• 3 celery sticks from the pale inner heart
• 1 large white onion
• 400g tinned peeled tomatoes
• 100g green olives, pitted
• 50g capers in salt
• 40g pine nuts
• 60ml white wine vinegar
• 30g caster sugar
• 300ml sunflower oil, for frying
• 3 tbsp extra virgin olive oil
• A large handful of basil leaves
• Salt and black pepper

Before you cook

• Cut the aubergines into 2cm cubes, toss them with a tablespoon of salt in a colander, and leave them to drain for an hour.
• Rinse the salted capers under cold water and soak them for 15 minutes.
• Slice the onion thinly and cut the celery into 1cm pieces.
• Halve the olives and tear the basil leaves.

Steps

1. Pat the aubergine cubes thoroughly dry with a clean cloth.
2. Heat the frying oil in a deep pan to 180 degrees Celsius.
3. Fry the aubergine in three or four batches until deep golden all over, about four minutes a batch.
4. Lift each batch out onto kitchen paper to drain.
5. Blanch the celery in boiling salted water for three minutes, then drain it.
6. Warm the three tablespoons of extra virgin olive oil in a wide pan over a low heat.
7. Cook the sliced onion gently for about 12 minutes, until completely soft and sweet but not coloured.
8. Add the celery and cook for a further five minutes.
9. Add the tomatoes, crushing them against the side of the pan, and simmer for 15 minutes until thick.
10. Stir in the olives, the drained capers and the pine nuts.
11. Dissolve the sugar in the vinegar in a small bowl.
12. Pour the sweet and sour mixture into the pan and raise the heat so it hisses and evaporates for two to three minutes.
13. Fold the fried aubergine through the sauce and cook for a final three minutes, stirring gently so the cubes stay whole.
14. Taste and adjust with a little more vinegar or sugar until neither one dominates.
15. Take the pan off the heat and stir in the torn basil.
16. Cool the caponata to room temperature, then refrigerate it overnight before serving, so the flavours settle.