Caponata

Caponatina - adapted from "Italia" by Antonio Carluccio

3 or 4 aubergines - dont need to salt, but you can if you want - Cut into cubes.
6-8 tbl olive oil
1 red onion - sliced
celery heart - few stalks - sliced into little chunks
1/2lb or 1lb tomatoes - roughly chopped
few green olives - cut into bits
1/2 handful of capers or approx.6 - 8 caper berries - rinsed and sliced
whole almonds (peeled)*
50g caster sugar
50 ml white wine vinegar or cider vinegar

* if the almonds are dry - soak them in a little boiling water for 5 mins. then roughly chop them.

Fry the aubergine cubes in hot olive oil until golden or well cooked through. Stir them frequently so they dont stick. Remove them and set aside, (or use another frying pan) -

Add more oil to the pan if necessary and saute the onion, tomatoes, capers, olives, almonds and celery till softened.

Add to the aubergine together with the sugar and vinegar. Taste.

Simmer for approx. 20 mins - maybe little less. Stir frequently so the vegetables dont stick to the pan.
Check Seasoning.

This can be eaten hot but is also delicious cold as a starter, or part of a mixed starter.


Mixed Starter: Caponatina, Sun Dried Tomatoes in oil, Green beans (cooked) - drizzled with olive oil and add slithers of garlic, Bufflo Mozzarella, Artichoke heart (small piece) -
place small amounts of each on a plate and drizzle with a little extra good olive oil....................delicious with chunks of ciabatta.