AUBERGINE AND PEPPER SALAD

INTRODUCTION

Caponata is one of the signature dishes of Sicily. It evolved from a dish favored by sailors where the cooked vegetables acquired at port were added to savory biscuits seasoned with vinegar and sugar. Today there are a myriad of recipes - we particularly like the version below where roasted peppers are added to the dish. It takes time to make a good caponata but it is such a versatile dish it is worth making the effort. Generally known as an antipasto it is also good in the height of summer when accompanied with good bread and a young, well bodied red wine and served as a single course dish. If there is any left over it is an excellent accompaniment to grilled meats - try it with grilled calves liver. As a vegetarian alternative for an informal supper party with friends serve with peperonata alla Siciliana and fagioli all"olio. Follow with fresh fruit.

INGREDIENTS

Stage 1 ingredients
2 large red sweet bell peppers
1 medium sized plastic bag
2 large round aubergines/eggplants, preferably the violet skinned variety from Sicily
4 - 6 inner stalks of celery
fine salt


Stage 2 ingredients
sufficient best quality Olive Oil to fry the aubergines
1 small red onion
3 - 4 tablespoons of best quality Olive Oil

2 anchovy fillets in oil

2 tablespoons of salted capers

green olives to yield 60 - 70 g (circa 2 1/2 oz) when unpitted

4 tablespoons of raisins

3 - 4 tablespoons of home made passato

fine sea salt, to taste

freshly ground pepper, to taste

2 Tablespoons of red wine vinegar

1 Tablespoon of granulated sugar

INSTRUCTIONS

Stage 1 cooking instructions

Turn the grill/broiler to maximum and place the peppers under the grill to char. Turn from time to time, and when sufficiently charred (circa 20- 25minutes), remove and place in a plastic bag. Tie the bag at the top, and leave for a minimum of forty five minutes and a maximum of two hours. 

Meanwhile wash and dry the aubergines. Slice and cut into circa 1 cm (less than 1/2 inch) cubes. Purge the prepared aubergines of their bitter juices by placing in a colander over a bowl or a sink and sprinkle well with salt. Leave for a minimum of forty five minutes and a maximum of two hours. 

Using only the tender part of the celery heart, cut the stalks into 1 cm pieces and where the stalks are wide divide into one or two strips. Bring a saucepan of well salted water to the boil, add the celery and boil for circa 5 minutes or until the celery is just tender, but NOT over cooked. Drain well and put to one side.

Stage 2 cooking instructions

Rinse the cubes of aubergines to remove any salt and bitter juices and place on kitchen paper to absorb any excess water. 

Under a medium flame heat some oil (best quality) in a large non-stick pan. When hot add a batch of the cubed aubergines and cook well for 10 - 15 minutes, or until almost fully cooked, stirring well from time to time. Do NOT allow the aubergines to stick to the pan. Place a number of sheets of kitchen paper in a large bowl. When the aubergines are done, use a slotted spoon and place them in the bowl. Discard the remaining oil and clean the pan. 

Meanwhile take the cooled peppers out of the bag. Discard the skins and the inners (but retain the juices) and slice the flesh into circa 1 cm strips. Put to one side. 

Peel, coarsely slice and finely chop the red onion with a mezzaluna. Put to one side. 

Place the salted capers in a small sieve, place over a bowl and run water through the capers for at least five minutes to ensure all the preserving salt is removed. Drain and put to one side. 

Pit, wash and drain the olives. Cut each olive lengthwise into two. Put to one side. 

Heat the oil (best quality) in the cleaned pan under a medium flame. Add the anchovy fillets, stirring well until they dissolve. Add the onions and saute until the onions become translucent. 

Add the prepared capers, olives, raisons and celery and stir well. Cook for about 5 minutes or until the raisons swell. Add the passato and salt and pepper to taste. Stir well. 

Add the cooked aubergines and the prepared peppers and their juices. Stir gently but well. 

In small bowl add the red wine vinegar to the sugar and mix well. Dribble the mixture over the cooking vegetables. 

Cook for a further few minutes until all the liquid is fully absorbed. 

Taste for seasoning and empty into a serving bowl. Let the dish cool. Serve at room temperature.

COMMENTS

Caponata should be made only in the height of summer - the three main vegetables (the aubergines/eggplants, peppers and celery) must be ripe and cooked to the tender or al dente stage. Nothing should be crisp in this dish. 

Always use capers preserved in salt and unpitted green olives; their flavor is far superior to those preserved in vinegar and olives which are pitted.

The dish benefits from the use of best quality Olive Oil.

The time factor between stage 1 and stage 2 should not exceed two hours.

Caponata can be made the day before intended use and kept in the refrigerator. If, perchance, any of the three main vegetables are a little crisp allowing the dish to stand for 24 hours in the refrigerator will ensure the vegetables soften a little. Always bring to room temperature before eating.