In Italy, caponata is eaten warm as a side dish or cold as part of an antipasto selection. It is also delicious served at room temperature on tasted ciabatta slices.
Ingredients
- 1 aubergine/eggplant, cubed
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 1 red onion, chopped
- 2 celery stalks, sliced
- 1 garlic clove, crushed
- 14-oz (1 x 400-g) can chopped tomatoes
- handful of sultanas/golden raisins
- 2 tablespoons vegan white wine
- 2 teaspoons capers, drained
- 1 tablespoon white wine vinegar
- 2 teaspoons sugar
- squeeze of fresh lemon juice
To Serve
- handful of freshly chopped flat-leaf parsley leaves
- drizzle of extra virgin olive oil
- freshly squeezed lemon juice
- slices of ciabatta, toasted
How to Make It
- Season the aubergine/eggplant cubes generously with salt and pepper, and sprinkle with cinnamon. Heat the oil in a large frying pan/skillet set over a low heat, add the aubergine/eggplant and cook for about 10 minutes until soft and turning golden. Remove the aubergine/eggplant from the pan and set aside until needed.
- Return the pan to the heat and add the onion, celery and garlic, and cook for about 8 minutes until the vegetables begin to soften. Add the tomatoes, sultanas/golden raisins and wine, and simmer over a low heat for about 20 minutes. Stir in the cooked aubergine/eggplant, add the capers, vinegar, sugar and lemon juice, and cook over a low heat until the taste of vinegar softens. Remove from the heat and allow to cool to room temperature.
- Stir in the parsley and add a drizzle of olive oil and a squeeze of lemon juice. Spoon onto slices of toasted ciabatta to serve.