Sicilian Caponata

Ingredients

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Method

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1. 1Cook the celery and capers. Rinse the capers well. Put them in a saucepan of water with the chopped celery and cook for about 30 minutes, until the celery is soft. Drain and set aside.
2. 2Fry the aubergine. Meanwhile, cut the unpeeled aubergine into medium-sized cubes and fry in batches in a large frying pan with oil, adding a little salt to each batch. As the pieces turn golden, transfer them to a colander. Aubergine absorbs plenty of oil, so add more as needed.
3. 3Make the sauce. Stone the olives and cut them into pieces. In the same pan, with just enough oil, gently cook the thinly sliced onion until soft (or grate it if you prefer not to notice the pieces). Add the capers, celery, olives and tomatoes, and cook for 30 minutes.
4. 4Add the sweet-and-sour mixture. Mix the vinegar and sugar until the sugar dissolves, pour into the sauce and continue cooking until the tomatoes are fully cooked.
5. 5Combine with the aubergine. Add the aubergine, mix well, adjust the salt and pepper, and leave to rest. Serve at room temperature or cold the next day.