Caponata (Sicilian Sweet-Sour Aubergine — Agrodolce)

Ingredients

• 600 g aubergine (long Italian or globe), cut into 2 cm cubes
• 100 ml extra-virgin olive oil Sicilian DOP
• 150 g red onion, diced
• 100 g celery, diced
• 100 g red bell pepper, diced
• 150 g San Marzano DOP tomatoes (peeled and crushed by hand)
• 40 g pitted green Castelvetrano olives, halved
• 30 g raisins (soaked in warm water 10 min and drained)
• 30 g pine nuts, lightly toasted
• 40 ml red wine vinegar (or aged sherry vinegar)
• 15 g caster sugar
• 15 g capers (salted, rinsed, and patted dry)
• 3 g fine sea salt
• 0.5 g black pepper
• 1 bay leaf
• 2 fresh basil leaves

Method

1. 1
   Salt aubergine cubes generously; spread on a paper-towel-lined tray; rest 15 minutes to release moisture; pat dry thoroughly.
2. 2
   Heat 50 ml olive oil in a large frying pan over medium-high heat; working in batches, fry aubergine until golden on all sides (approximately 4 minutes per batch); transfer to paper towels.
3. 3
   In the same pan, heat remaining 50 ml olive oil; sauté onion, celery, and red pepper over medium heat until soft and translucent (5 minutes).
4. 4
   Add crushed tomatoes and bay leaf; simmer 5 minutes; return aubergine to pan; fold in olives, raisins, pine nuts, capers, and season with fine sea salt and black pepper.
5. 5
   Combine red wine vinegar and caster sugar in a small bowl; pour into the pan; simmer gently for 10 minutes, stirring occasionally, until vegetables are tender and liquid reduces slightly.
6. 6
   Remove from heat; discard bay leaf; tear and fold in fresh basil; taste and adjust seasoning.
7. 7
   Transfer to a serving dish; cool to room temperature (flavour develops as it cools). Serve at room temperature as a side dish, antipasto, or condiment. Keeps refrigerated for 5 days.