CAPONATA
Caponata is a Sicilian vegetable dish, although it previously was based on squid and seasoned with a sweet and sour sauce. Another variant of caponata, and a strange one one may think, is the one where chocolate sauce is used. Whether this goes well together with the vegetables can be questioned, but nevertheless - here is a version of a simple and traditional caponata. It is based on aubergine, celeriac, and olives. Actually, celery is used most of the times, although I feel celeriac is a nice substitute.
4 servings:
2 medium aubergines, diced
2 onions, chopped
150 g/5 oz celeriac, diced
100 mL/3 oz olive oil
150 g/5 oz green olives
2 garlic cloves, chopped
6 tomatoes, peeled, deseeded and diced
2 tbsp sugar
60 g/2 oz capers
2 tbsp balsamic vinegar
salt, pepper
basil leaves
Heat up the olive oil in a big pan on high heat and throw in aubergines, onions and celeriac, along with some seasoning. Cook for about 5 minutes and stir from time to time. Then, add the rest of ingredients, cook for another 7-10 minutes, or until the aubergines are soft. Let the caponata rest and cool for a while before it's served. Serve it with basil leaves and some good bread.