morsels45

morsels45 said

Caponata

Sweet, sour, oily aubergine. Better the next day.

Caponata
Photo: Karen and Brad Emerson, CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make caponata

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Sweet and sour

50 minutes · serves 4 · Medium

What you need

  • 2 aubergines, in 2cm cubes
  • 1 onion, sliced
  • 3 celery sticks
  • 2 tbsp capers
  • 80g green olives
  • 400g tinned tomatoes
  • 3 tbsp red wine vinegar
  • 1 tbsp sugar
  • Olive oil
  • Basil

What you do

  1. 1Salt the aubergine and leave it 30 minutes, then squeeze it dry. It will drink less oil this way.
  2. 2Fry the aubergine in batches in hot oil until deep brown on all sides. Lift out.
  3. 3Soften the onion and celery in the same pan, then the tomatoes, capers and olives.
  4. 4Vinegar and sugar in, simmered 10 minutes until it smells sharp rather than raw.
  5. 5Aubergine back in, warmed through, then left alone for a few hours. It is a room-temperature dish and it is better tomorrow.

Roasted, less oil

45 minutes · serves 4 · Easy

What you need

  • 2 aubergines
  • Onion, celery
  • Tinned tomatoes
  • Capers and olives
  • Vinegar and sugar
  • Olive oil

What you do

  1. 1Roast the cubed aubergine at 220C in 3 tbsp oil for 30 minutes.
  2. 2Meanwhile make the sauce with the onion, celery, tomatoes, capers, olives, vinegar and sugar.
  3. 3Fold together and leave to cool.