Caponata recipe
Recipe for caponata
Peel 4 aubergines (eggplants), cut into large dice and sprinkle with salt. When they have lost some of their water, wash and wipe them and fry in oil. Cut the following ingredients into very small pieces: 100 g (4 OZ, % cup) olives, a head of celery scalded in salted water, 4 desalted anchovies and 50 g (2oz, 3 tablespoons) capers. Slice an onion and brown in oil. Heat up 200 ml (7 fl oz, 3/4 cup) tomato passata (puree) with 50 g (2 OZ, 1/4 cup) sugar until it is well reduced and darker in colour, then add 3 tablespoons vinegar and leave to simmer for a few minutes. Season with salt and pepper, add some chopped parsley, then mix the sauce with the aubergines and other ingredients. Allow to cool thorought. Arrange in the shape of a dome in a vegetable dish.