Caponata

Ingredients for Caponata

• 900g small Italian aubergines (about 4)

• 1 tablespoon kosher salt or 2 teaspoons fine sea salt

• 350 مل زيت زيتون بكر ممتاز

• 240ml chopped onion (1 medium)

• 4 medium celery ribs, cut crosswise into very thin

• 80ml large green Sicilian olives (50g), pitted and coarsely chopped

• 50g Italian capers packed in salt (70g ), rinsed well

• 2 tablespoons sugar, or to taste

• 80ml white-wine vinegar

• 1 (14- to 425g ) can whole tomatoes in juice, drained and chopped (240ml )

Peel aubergines, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle aubergine with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.

Meanwhile, heat 120ml oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.

Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.

Rinse aubergine in a colander under running water, then squeeze dry in small handfuls.

Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry aubergine in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavours to develop). Stir before serving.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.