2Large Aubergines /EggplantAbout 600g / 21 ounzes diced into 1 inch cubes.
5tablespoonOlive oil
1Red Oniondiced
1Red Bell PepperDeseeded and cut into strips
2clovesGarliccrushed
3tablespoonRed Wine Vinegar
800gTinned chopped tomatoesor canned
40gCapersdrained and rinsed
40gGreen Olivesdrained and rinsed
40gRaisinsor Sultanas
1tablespoonSugar
15gFresh Parsleyleaves and stalks chopped
1dashSalt
Instructions
Pre-heat the oven to 200 C / 400 F. Place the diced aubergine in a baking tray or sheet pan. Drizzle over around two-thirds of the olive oil and stir well so the cubes are well coated. Roast for 20 - 25 minutes.
2 Large Aubergines /Eggplant, 5 tablespoon Olive oil
At the same time, fry the onion and pepper in the remaining olive oil for 2 - 3 minutes. Add the garlic and fry for a further 1 minute.
1 Red Onion, 1 Red Bell Pepper, 2 cloves Garlic
Add the red wine vinegar and keep stirring until the vinegar has evaporated. This should take around one minute.
3 tablespoon Red Wine Vinegar
Add the tinned or canned tomatoes, capers, olives, raisins, sugar, most of the parsley and season with a dash of salt. Simmer for 10 minutes.
800 g Tinned chopped tomatoes, 40 g Capers, 40 g Green Olives, 40 g Raisins, 1 tablespoon Sugar, 15g Fresh Parsley, 1 dash Salt
Stir in the roasted aubergine and simmer for a further 2 - 3 minutes.
Ideally let it cool then serve with the remaining parsley and top with pine nuts or almond flakes (optional).
Notes
Ingredient Notes
Aubergine /Eggplant - look for aubergines with a shiny dark skin
Red onion - this adds a little sweetness
Capers - usually come pickled in a jar. They are small pickled flower buds that have a distinctive salty taste.
Red wine vinegar - this helps balance he flavours.
Green olives - these are a traditional ingredient. Look for pitted (stone removed).
Brown sugar - I've used sugar in this recipe to keep it suitable for vegans. You can use the same quantity of honey.
Raisins or Sultanas - these add a lovely sweetness and are traditional ingredients in an Aubergine Stew or Caponata. They show the Arab and Middle Eastern influence in Sicily.
Tinned or Canned tomatoes - I've used tinned tomatoes in this recipe to ensure the right consistency of the sauce. If you are lucky enough to have lovely juicy fresh tomatoes, feel free to use these instead.
Storage
Aubergine stew can be stored in the fridge for up to 5 days. It can also be frozen for up to 3 months. Allow it to cool first then transfer to a suitable container. Leave enough room for the caponata to expand once frozen.