Linda McCartney's Aubergine Caponata

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1 large aubergine
1 small onion
1 stick celery
1 ounce olives
1 ounce capers
2-1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon wine vinegar
2 teaspoons sugar
1 7 ounce can chopped tomatoes
1 tablespoon tomato purée

1. Dice the aubergine into small cubes and sprinkle generously with salt. Leave on a plate for about 20 minutes to draw out the bitterness.

2. While the aubergine is standing prepare the rest of the ingredients. Chop the onion, celery, olives and capers into small pieces.

3. Heat the olive oil in a deep frying pan and sauté‚ the onion and celery for about 5 minutes, until lightly browned. Now wash the salted aubergine thoroughly, drain and add to the sauté, a few cubes at a time so the pieces do not absorb too much oil. However, add more oil if necessary.

4. Add the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 minutes.



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