Caponata (Naturally Vegan — Sicilian Sweet-Sour Aubergine)

Ingredients

• 800g Sicilian aubergine (or similar), cut into 2cm cubes
• 100ml extra virgin olive oil (Sicilian, DOP if available)
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 400g San Marzano DOP tomatoes, crushed
• 60g green Castelvetrano olives, pitted and halved
• 40g golden raisins
• 30ml red wine vinegar
• 15g pine nuts, lightly toasted
• 8g sea salt
• 3g Tellicherry black pepper
• 10g fresh basil, torn
• 5g sugar

Method

1. 1
   Heat 60ml olive oil in a large, wide pan over medium-high; fry aubergine in batches 5–6 minutes per batch until golden; drain on paper towel.
2. 2
   Add remaining oil to the same pan; sauté red onion over medium 4–5 minutes until softened.
3. 3
   Add garlic; cook 1 minute until fragrant.
4. 4
   Return aubergine to pan; add San Marzano tomatoes, olives, raisins, red wine vinegar, salt, and sugar.
5. 5
   Simmer uncovered 15–20 minutes, stirring occasionally, until aubergine is very tender and sauce thickens.
6. 6
   Remove from heat; fold through pine nuts and fresh basil.
7. 7
   Season with salt and pepper; serve at room temperature.