Sicilian Caponata

Method

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1. Salt the aubergine cubes in a colander for 30 minutes, then rinse and pat thoroughly dry.

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2. Fry the aubergine in half the olive oil over high heat, in batches so the pan is never crowded, until deep golden. Drain on kitchen paper.

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3. In the same pan, fry the celery for 6 minutes until it softens but keeps its bite. Remove.

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4. Add the remaining oil and cook the onion for 10 minutes until soft and sweet.

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5. Add the tomatoes and simmer 12 minutes until thick and no longer watery.

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6. Return the celery, add the olives, capers and raisins, and cook 5 minutes.

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7. Stir the vinegar and sugar together, pour it in, and boil hard for 1 minute — this is what drives off the raw vinegar.

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8. Fold the aubergine back in gently and take off the heat. Season with the salt.

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9. Cool to room temperature, then fold through the basil and pine nuts. Rest at least 2 hours before serving.

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Chef’s Tips

• Fry the vegetables separately. Every shortcut here costs you the texture the dish is about.
• It is meant to be eaten at room temperature, never hot and never fridge-cold.
• Make it a day ahead. The agrodolce needs time to settle into the aubergine.

Pairing Suggestions

• Crusty bread
• Grilled fish or lamb
• A chilled Sicilian white such as Grillo

Storage & Reheating

Refrigerate up to 5 days — it improves. Bring fully to room temperature before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.