Caponata from Lynne Mullins

Caponata  

 

vegetable oil for frying

1 large eggplant, cubed

sea salt

3-4 tablespoons extra virgin olive oil

2 sticks celery, sliced

1 medium red onion, peeled and finely sliced

500g very ripe tomatoes, chopped

1 tablespoon salted capers, rinsed

2 tablespoons currants covered with red wine vinegar and brought to the boil, then drained

1 tablespoon toasted pine nuts

1 tablespoon red wine vinegar

1 tablespoon caster sugar

 cracked black pepper

 

Heat vegetable oil in a large frying pan over high heat and shallow fry eggplant cubes in batches. Drain on paper towel and season with salt.

Heat olive oil in a large frying pan over medium heat and cook celery and onion until just tender. Add chopped tomatoes and cook over low heat for about 10 minutes, stirring occasionally, until thick. Add remaining ingredients and stir well. Cook for 3-4 minutes.  Add eggplant, stir to combine and set aside to cool.

Serves 4.