Aubergine Caponata
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:22pm

Ingredients




1 lrg aubergine, (eggplant)
1 small onion
1 stk celery
1 ounce olives
1 ounce capers
tablespoon olive oil
1 tablespoon chopped fresh parsley
1 tablespoon wine vinegar
2 teaspoons sugar
1 cup chopped tomatoes
1 tablespoon tomato puree

Preparation

1 Dice the aubergine into small cubes and sprinkle generously with salt. Leave on a plate for about 20 minutes to draw out the bitterness. 2 While the aubergine is standing prepare the rest of the ingredients. Chop the onion, celery, olives and capers into small pieces. 3 Heat the olive oil in a deep frying pan and saute the onion and celery for about 5 minutes, until lightly browned. Now wash the salted aubergine thoroughly, drain and add to the saute, a few cubes at a time so the pieces do not absorb too much oil. However, add more oil if necessary. 4 Add the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 minutes.