Caponata – Regal

Ingredients:

• 2 large aubergines, diced into small pieces
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 sticks of celery, finely chopped
• 1 can chopped tomatoes, with juice
• Handful of capers
• Handful of green olives, chopped and pitted
• 1 tbsp sugar
• Dash of red wine vinegar
• Generous pinch of salt and black pepper
• Olive oil

Instructions:

1. Heat a large frying pan over medium heat, add a generous amount of olive oil and add onions, celery, and garlic. Fry until the onions are translucent.
2. Add the aubergines and a pinch of salt, stirring occasionally. Fry until the aubergines are softened.
3. Pour in the can of chopped tomatoes and let the mixture simmer for around 10 minutes, stirring occasionally.
4. Add the capers, chopped olives, sugar, and a dash of red wine vinegar. Simmer the mixture for another 10 minutes until everything is soft and fragrant. Add a generous pinch of black pepper.
5. Taste and adjust seasoning as needed.
6. Serve warm or at room temperature.

Verdict:

This Caponata recipe is a classic Sicilian dish that is packed with flavor. The combination of aubergines, onions, and tomatoes makes it a great vegetarian option, while also being filling and delicious. The capers and olives add a salty hit, while the sugar and red wine vinegar balance out the acidity. Overall, it’s a balanced, flavorsome dish that’ll leave you feeling happily satisfied.

Serving suggestion:

Serve the Caponata either as a side dish or as a main course, with some crusty bread or a side salad. It’s perfect for a summer dinner party or a cozy winter night in, and the leftovers taste even better the next day!