raw eggplants (aubergines) pickled in olive-oil
cooked eggplants (aubergines) pickled in olive-oil
« Caponata » is a tangy Sicilian vegetable pickle. Cut 6 black eggplants (aubergines) into chunks, leaving on the skins, and let them fry until golden in a generous amount of hot oil.
After you have removed the fried pieces of eggplant (aubergine), chop the hearts of 2 celeries and an onion very finely and fry them together in the same oil. Add a ladle of fresh tomato purée, l/2 glass of vinegar, a coffeespoon of sugar and a pinch of salt to the mixture and leave it to simmer
for about 10 minutes.
Now add the fried eggplants (aubergines), 2 spoonfuls of capers pickled in vinegar, and a fistful of stoned green olives and simmer again for a few minutes. Then remove the pan from the heat and leave the « Caponata » to cool down.
Pour the pickle into jars, close with airtight covers and then, using the same method, boil the jars in a bain-marie
Before serving the “Caponata”, it is best to warm it up in a pan on a very low heat, adding a little vinegar and a pinch of sugar to bring out the flavour.
