Serves: 6
Ingredients:
Preparation:
Dice the aubergines and leave in a bowl of salted water for around two hours. Wash the celery and blanch in boiled water for five minutes. Make the tomato salsa if there is none to hand by skinning and de seeding mature tomatoes, then cut into small pieces, cook while stirring with a wooded spoon until it becomes a thick sauce. Put the capers in a bowl of hot water to remove the salt then rinse off after a few minutes. Put a little oil in a large pan with the slices onion together with the capers and the diced olives. Add the salsa. Drain the aubergines, squeeze the water out and dry them off thoroughly in some kitchen paper before frying in another pan in some oil. Fry the thinly diced celery in the same pan then transfer the aubergine and celery to the pan with the salsa; mix well and let the flavours infuse on a low heat for five minutes. Sprinkle with sugar, pour over the vinegar and after a couple of minutes switch off the heat and cover. Caponata is best served cold in a terracotta dish garnished with basil.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…