Caponata (Sicilian aubergine compote)

Caponata is basically a Sicilian version of ratatouille. It tastes even better when aged for a few days, especially when paired with a glass of Nero d'Avola. In Italy, caponata is often served as an antipasto. But it also tastes delicious with fish or meat from the grill. Serve at room temperature though! - TEXT JOLANDE VOS | IMAGE SHUTTERSTOCK.COM

Preparation approximately 1 hour and 45 minutes

What you need (6 people)

• 3 medium-sized aubergines, diced into small pieces
• sea salt
• 6 tbsp olive oil
• 1 large onion, finely chopped
• celery 2 stalks, sliced
• 600 g canned tomato cubes
• clove of garlic, pressed
• capers 2 tbsp
• 100 g green olives, chopped (possibly stuffed with anchovies)
• balsamic wine vinegar 3 tbsp.
• 2 tbsp sugar
• flat parsley, finely chopped
• pine nuts or shaved almonds

Extra: large low baking dish

This is how you make it

Preheat oven to 200°C. Put aubergine in a colander, sprinkle with sea salt and leave to drain for about 30 minutes. Rinse and pat dry (if necessary, dry first in a salad spinner). Put in oven dish and stir in 3 tablespoons of olive oil. Bake for about 20 minutes until brown and soft.

Meanwhile, heat remaining olive oil (3 tablespoons) in pan. Fry onion and celery for about 5 minutes until soft but not brown. Add tomatoes and garlic and simmer gently for 15 minutes until soft. Add: aubergine, capers, olives, vinegar and sugar. Simmer gently for about 1 more hour.

Season with a little extra sugar or vinegar and salt and pepper. Garnish with almonds or pine nuts and parsley. Serve with garlic crostini.

Are you curious about more Sicilian recipes ? You can read them in the latest WINELIFE Magazine 76. Order individual issues here!

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