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Title: Felicity Cloake's Perfect Caponata
Categories: Italian
Yield: 6 Servings
1 lg Eggplant (500 g); cut into
-2 cm dice
1 lg Zucchini; cut into 2 cm dice
Salt
Vegetable or sunflower oil;
-to fry
3 tb Olive oil
1 lg Red onion; sliced
2 Celery ribs; cut into 2 cm
-dice
1 1/2 ts Chilli flakes (optional)
150 g Ripe tomatoes; diced
40 g Capers
40 g Green olives; stoned and
-quartered
40 g Sultanas or raisins
1 tb Sugar
150 ml Passata
100 ml Red wine vinegar
1 tb Dark chocolate; grated
40 g Toasted almonds or pine nuts
1 Mint sprig; leaves picked
Lightly salt the diced eggplant and zucchini and put them in a
colander over a sink, trying to keep them in two distinct layers.
Leave to sit for at least 30 minutes, then pat dry.
Heat a wide, deep pan one-third-full of vegetable oil until it reaches
190°C, or a breadcrumb dropped in browns immediately. Fry the
aubergine and courgette in batches (being careful not to overcrowd
the pan) until golden, allowing the oil to come back up to
temperature between frying. Drain on kitchen paper.
Heat the olive oil in a large, wide pan (for which you have a lid)
over a medium-low heat; fry the onion and celery with a pinch of salt
until soft and beginning to colour, then stir in the chilli, if
using. Fry for another minute, then add the diced tomatoes and fry
for another couple of minutes.
Stir in the capers, olives, sultanas, sugar, passata, vinegar, and
chocolate and bring to the boil, then add the fried vegetables.
Season, turn the heat right down, cover and simmer gently for an
hour, checking towards the end of cooking and taking the pan off the
heat if it seems to be drying out.
Take off the heat and allow to cool to room temperature, then check
the seasoning. Meanwhile, toast the almonds in a dry frying pan, then
add them, along with the roughly torn mint, just before serving.
Recipe by Felicity Cloake
Recipe FROM: <
https://www.theguardian.com/lifeandstyle/2015/jul/29/
how-to-cook-perfect-caponata-felicity-cloake>
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