Caponata CD HD
Cold Hors d'oeuvre Fish Nuts
Vegetables Starter Appetizer
Healthy Eating Dairy Gluten Wheat Free Italy
Large Aubergines ( Eggplants), diced
Small Onion, chopped
400g/14oz tin Tomatoes
Red Wine Vinegar
Head Celery, chopped
Black Olives, pitted and chopped
Pine Nuts, toasted
200g/7oz tin Tuna, drained
chopped Parsley to garnish
1. Layer the
diced aubergine in a colander, sprinkled with salt. Cover with a plate,
weight it and leave to drain for 30-40 minutes. Then rinse the pieces and
dry with kitchen paper. Heat the olive oil in a pan, add the aubergine and fry
until lightly coloured. Drain on kitchen paper and reserve.
2. Add the onion
to the pan and fry gently, stirring, for 5-7
minutes until soft. Add the tomatoes together with about one-third of their juices.
(Reserve the remaining juices.) Simmer for 5 minutes,
then stir in the vinegar and sugar and season
to taste. Simmer the sauce for 15-20 minutes, until well reduced and
blanche the celery in boiling water for 2-3 minutes. Add the
blanched celery to the pan together with the aubergine, capers, olives and
pine nuts, stirring well to mix. Cover the pan with a tight-fitting lid and cook
gently for 30 minutes, stirring regularly. If the
mixture appears too dry or the vegetables show
signs of sticking add a little of the reserved tomato juices, but avoid
making the stew too wet.
4. Remove the
pan from the heat and turn the stew into a bowl. Allow to cool, then
cover tightly and chill for at least 24 hours.
5. Bring the
stew to room temperature before serving. Correct the seasoning and turn
into a serving dish. Flake the tuna into fairly large chunks and scatter these
around the edge. Garnish with plenty of freshly
chopped parsley as a starter.
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