Caponata

Ingredients:

(for 4 people)

1.5 lbs Eggplant
.8 oz. Pine nuts
.8 oz. Almonds
.8 oz. Capers preserved in salt
1 oz. Raisins
1.4 oz. Sugar
1.4 oz. White Wine Vinegar
250gr Tomato sauce
4 leaves Basil leaves
2 oz. Extra virgin olive oil

Method:

Wash the Eggplant, cut off the ends, then slice and cut into cubes. Fry the cubes in a pan with plenty of extra virgin olive oil and remove them from the heat when they turn a golden colour. Wash the raisins in warm water.
To prepare the sauce, put the capers (having rinsed off the salt), tomato sauce, sugar, vinegar, raisins, almonds and pine nuts in a pan and cook over a low heat for 10 minutes. Then add the eggplant cubes and leave to cook for a further 5 minutes. Add finely chopped basil leaves and serve with Carasau bread (also known as Carta da Musica).

TIP:
If the Eggplant are very bitter, we suggest you wash them by soaking them for 1 hour in salted water and then rinsing them off under running water. Dry them well and proceed to use them.
Eggplants often have a thicker skin in the winter, when it’s best to peel off half the skin in a striped effect. The caponata is best served the day after it’s been made.

RECOMMENDED WINE: Nero d'Avola Sedara