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CAPONATA
Serves 8.
10 medium aubergines
250ml extra virgin Morgenster olive oil
1 celery stalk
500g stoned green olives
1kg onions
250ml red wine vinegar
4 tsp castor sugar
1 litre fresh tomato' s liquidised
200g concentrated tomato puree
60g capers.
Cut aubergines into 1cm cubes, unpeeled. Heat the oil in a
pan, fry the aubergine cubes till light brown, then drain on paper.
Slice the celery roughly and blanch it and the olives briefly in
boiling water. After 4 minutes refresh in cold water.
Heat more oil in the pan, slice the onion very thinly, fry
till soft. Add the sugar and vinegar. Cook until you have a
sweet/sour mixture.
In a saucepan heat the tomato sauce and the tomato puree. Add the
sweet/sour onions and the olives, celery, capers, and lastly the
aubergine. Take off the heat and mix thoroughly.
Cool for 24 hours at room temp.
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