Part condiment, part dip, part accompaniment to a main meal, Carponata is the zesty flavour of Sicily. It's easy to make, and oh so yummy.  

Carponata

INGREDIENTS: ​

• 3 aubergines
• 1 1/2 sticks of celery, chopped
• 1 1/2 large onions, chopped
• 80g of tomato purée
• 1 tbsp of capers, rinsed
• 10 green olives, pitted and halved
• 1 tbsp of pine nuts
• 1 tbsp of raisins
• 1/2 tbsp of sugar
• 80ml of red wine vinegar
• 3 tbsp of almonds, toasted and crushed
• vegetable oil, for deep-frying
• 2 tbsp of extra virgin olive oil
• salt

METHOD:

1. To make the caponata, cut the aubergines into 3cm cubes and transfer to a bowl of cold salty water for half an hour. Meanwhile, heat a deep-fryer or deep pan of oil to 190°C
2. When ready, drain the aubergine pieces and pat dry with kitchen paper. Deep-fry in the hot vegetable oil until golden and cooked through, then place on a plate lined with kitchen paper to drain the excess oil
3. Blanch the chopped celery in salted boiling water, then set aside and reserve the water
4. Place the onion in a saucepan and cover with half a glass of water. Cook until the water evaporates, then add the extra virgin olive oil and sauté the onions in it for a minute or two. Add the tomato paste, capers, olives, pine nuts, raisins, and the blanched celery with a little of its reserved cooking water. Cook the sauce for 5 minutes
5. Add the fried aubergine cubes and mix gently. Dissolve the sugar in the vinegar, add it to the caponata and cook for 2 minutes on a medium-high flame, then take off the heat and let it cool down
6. Caponata is best served at room temperature. Sprinkle with the crushed toasted almonds and serve with warm bread
7.