Sweet-And-Sour Aubergines

Caponata

 

1 large aubergine, diced

half-cup olive oil

6 celery stalks, chopped

1 onion, chopped

1 tablespoon tomato puree

salt and ground black pepper

400g tin plum tomatoes

3 tablespoons sugar

3 tablespoons red wine vinegar

1 tablespoon capers

12 green or black olives, chopped

2 tablespoons chopped parsley

1) Toss aubergine dice with salt in a colander and set aside for half an hour. Then wash in running water and dry on paper towels.

2) Saute celery in about 4 tablespoon of olive oil until browned, then spoon out. Add some more oil and fry aubergine until tender. You might need to add more oil in the process. Set aside.

3) Pour rest of the oil, and saute onion until golden. Add tomato puree and tomatoes, and simmer for about 10-15 minutes. Add sugar and vinegar, and cook for 10 minutes to make a nice thick sauce. Season. 

4)Stir in your sauce: capers, olives, celery, aubergines and parsley. If it looks too dry, add a ladleful of water. Check and season to taste, if necessary.