Caponata (6)

A recipe from Calabria in the book ” Italian Regional Cookery” by Valentina Harris 1990.

Caponata (6)
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    Caponata (6)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Cover the aubergine cubes with salt and put into a colander in the sink. Set aside to drain for at least an hour then wash and dry well.
      2. Divide the oil between two deep pans and fry the aubergine cubes in one pan.
      3. Heat the oil over a low heat in the other pan and fry the onion, pickles, capers, celery leaves and olives for about 15 minutes.
      4. When the aubergines are soft remove from the oil and drain well on kitchen paper.
      5. Add sugar and vinegar to the onion mixture . Let the fumes of the vinegar evaporate then add the aubergines and pine nuts.
      6. Serve warm or cold.
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