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Ingredients

• 1 kg aubergines (about 2 large)
• olive oil for frying
• 4 tbsp Castruriali extra virgin olive oil (plus more to finish) — The aubergine is fried in olive oil, which is what gives caponata its silky texture.
• 1 large onion, sliced
• 3 inner celery sticks with leaves, sliced
• 400 g ripe tomatoes, chopped or tinned chopped tomatoes
• 100 g green olives, pitted and halved
• 40 g salted capers, rinsed and soaked for 10 minutes
• 60 ml red wine vinegar
• 20 g caster sugar (about 1½ tbsp)
• a handful of basil leaves
• salt and black pepper

Method

1. Salt the aubergine. Cut the aubergines into 2 cm (¾ in) cubes, toss with a teaspoon of salt and leave in a colander for 30 minutes. Pat dry with a clean cloth.
2. Fry the aubergine. Heat 2 cm of olive oil in a deep frying pan to about 170°C (340°F). Fry the aubergine in batches for 5–6 minutes until deep golden and soft. Drain on kitchen paper.
3. Blanch the celery. Drop the celery into boiling salted water for 2 minutes, then drain. This takes the edge off its stringiness.
4. Make the base. In a wide pan, cook the onion gently in 4 tablespoons of extra virgin olive oil for 8–10 minutes until soft and golden. Add the celery and cook for 5 minutes, then add the tomatoes and simmer for 10 minutes. Stir in the olives and capers and cook for 5 minutes more.
5. Agrodolce. Return the aubergine to the pan and stir gently. Mix the vinegar with the sugar, pour it over and let it bubble for 2–3 minutes, until the sharp smell of vinegar softens. Taste: it should be clearly sweet and sour. Season.
6. Rest. Take off the heat, tear in the basil and leave to cool to room temperature. Serve with a thread of raw oil.