The Castruriali Table · antipasti
Caponatadi melanzane
Sicily's sweet-and-sour aubergine — a glossy tangle of fried melanzane, celery and capers, finished with a generous thread of new-harvest oil.
Ingredients
- 2 large aubergines
- 2 celery sticks
- 1 onion
- 3 tbsp Castruriali EVOO
- 2 tbsp capers
- 12 green olives
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- Tinned tomatoes, basil, salt
Method
- Dice and salt the aubergine; rest 30 min, then pat dry.
- Fry in Castruriali oil until golden; set aside.
- Soften onion and celery, add tomatoes, capers and olives.
- Return aubergine; add vinegar and sugar and simmer to a sweet-sour glaze.
- Cool to room temperature, finish with raw oil and torn basil.