Sunday, 5 February 2017

Caponata. By Katie Caldesi.

1 large aubergines, chopped (2 medium)
salt and freshly ground black pepper
3-4 tbsp extra virgin olive oil, plus extra for drizzling (150ml)
6 celery sticks, chopped (or 2)
1 onion, chopped
1 tbsp tomato purée
400g chopped tomatoes (1 Italian tinned plum tomatoes)
3 tbsp caster sugar, or to taste
3 tbsp or 30ml red wine vinegar
1 tbsp capers, drained and chopped
100g (12) green olives in brine, pitted and sliced
2 tbsp flat-leaf parsley, chopped
extra virgin olive oil, for drizzling


Another way to cook aubergine dice:
Spread out the aubergine dice in a colander and sprinkle with salt, tossing to make sure all the pieces are evenly coated.
Press gently.
Allow the aubergine dice to stand at room temperature for 30-60 minutes.
Rinse the aubergine under water to remove the salt and thoroughly dry it.
This salting process helps to remove any bitterness from the aubergine.
Using younger, smaller aubergine it's pretty rare to get a bitter one, so you can skip the salting to save on time!

Roast aubergine dice:
Drizzle aubergine dice evenly with olive oil.
This action keeps the aubergine from absorbing too much oil when cooking, keeping the aubergine's crunch.
Preheat the oven to 200°C.
You’ll also need to line a baking pan with foil or lightly grease it.
Spread out the aubergine dice on a baking sheet.
Place the baking sheet on the middle rack of the oven.
Let the aubergine dice roast for 10-15 minutes.
You want each piece to have that hint of crunch while still being tender.

OR fry aubergine dice:
- Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
Olive oil substitute: avocado oil, coconut oil, grapeseed oil, or palm oil – and it'll still be healthy.
Add the aubergine dice to the hot oil, cook for about 15 minutes until tender.


This aubergine caponata is perfect over pasta.

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