raw eggplants - aubergines pickled in olive-oil
cooked eggplants - aubergines pickled in olive-oil
In order to satisfy those guests who, for one reason or another, cannot eat fried food, I experimented with this method of preparing Caponata.
The measures and procedure are identical to the previous recipe, the only variation being that the eggplant (aubergine) pieces should be placed in a large oven-dish, together with the olive-oil and onion, and put in a fairly hot oven until they become a golden-brown in colour.
In the meantime, cook the celery hearts in a little water, add the tomato puree and, after about 10 minutes, the rest of the ingredients, i,e. capers, olives, salt, vinegar and sugar. Now pour this sauce over the eggplant (aubergine) chunks, turn off the oven and leave the ingredients to season for a few minutes.
The « Caponata » should be preserved in airtight glass jars and boiled in a bain-marie, as mentioned in other recipes.
