Aubergine (Eggplant) Caponata
By Farzana Rahman
Why we Love it
Aubergine or eggplant. What to call the elusive vegetable known as begun in the subcontinent. It's big and purple so you expect a meaty texture, but pop it on a flame and the insides turn to mush.
This caponata recipe is easy and filling enough to be a main course, though it can be served on a piece of toast if you want a quick snack. We discovered Caponata in Sicily where it was made by the Arabs who ruled it in the 900s. We replaced the sugar with maple syrup and have made it a little less sweet than the traditional recipe.
- 2 medium aubergines
- 1 chopped onion
- 4 sticks of celery chopped into thinninsh slices
- 1 tablespoon tomato paste
- 2 tablespoons capers
- 2 tablespoons maple syrup
- 1/4 cup red wine vinegar
- 1/2 cup water
- handful of parsley
- pinch of chili powder
- pinch of cumin
- Cut the aubergine into cubes, place in an oven tray and drizzle with oil and salt. Cook in the oven on 180 degrees celsius for about 20-30 minutes.
- Lightly fry the onions until golden brown. Add the cumin, chilli powder, celery, tomato paste and capers. Cook for another minute then add the vinegar and water. Simmer for 5 minutes and then add the aubergine.
- Turn the heat down to the lowest possible heat and genty cook for another 20minutes or so, adding a little water if it sticks to the pan. Turn the heat off and let the aubergine stew in the sauce for as long as possible.
- Serve with salad or chunky fresh bread.