Sicilian Eggplant Caponata

Ingredients

2 medium eggplants, 1cm cubes

sea salt and fresh ground pepper

olive oil, for frying

4 tbsp extra virgin olive oil

1 brown onion, chopped

4 garlic cloves, diced

4 celery stalks, stringed, 1cm cubes

3 tbsp salted capers, rinsed thoroughly in cold water

½ cup green olives, pitted, quartered

¼ cup raisins

400 gm tin crushed tomatoes

2½ tbsp red wine vinegar

2 tbsp brown sugar

4 tbsp fresh basil, chopped

Method

1. Sprinkle eggplant cubes with salt and leave for about 15 minutes.

2. Rinse the eggplant in cold water and pat dry

3. In a skillet, pour olive oil about 2cm deep. Place over medium flame. When just starting to smoke, add eggplant. Fry until browned and soft, about 5-8 minutes. Remove from the pan with a slotted spoon onto paper towel to drain.

4. Drain oil from pan. Add 3 tbsp of fresh extra virgin olive oil and place over medium heat. Add onion and garlic. Cook until soft, about 4-6 minutes.

5. Add celery and cook for a further 5 minutes.

6. Return eggplant to the pan; add capers, raisins and olives and toss together. Pour in tomatoes, vinegar, sugar and basil. Cook over low heat for about 8 minutes until soft.

7. Serve immediately or refrigerate overnight to allow the flavours to combine. Serve room temperature or reheat gently. Great on bruschetta, tossed in pasta or as a delicious side with meats or poultry.

Serves 4