Sicilian Caponata
(Caponata Siciliana)
Ingredients:
11 tbs (160 ml) extra virgin olive oil
1 large eggplant, cut into 1 inch (2.5 cm) dice
4.2 oz (120 grams) celery, tender part only, cut on an angle into 1-inch (2.5 cm) wide slices
1 red pepper, cut into 1/2-inch (1.5 cm) dice
1 medium onion, thinly sliced
1/2 tsp harissa paste
1/3 lb (150 grams) canned tomatoes
2 tbs red-wine vinegar
3/4 oz (20 grams) capers
1 oz (30 grams) green olives, pitted and halved
1 and 1/2 tsp sugar
2 tsp lemon juice
4 tbs chopped parsley
1 oz (30 grams) raisins (optional)
Salt and black pepper
Directions:
Heat the olive oil in a large, heavy-based saute pan.
Lay in the eggplant and fry for five to seven minutes, until golden-brown, stirring occasionally.
Use a slotted spoon to transfer the eggplant to a colander and sprinkle with a bit of salt.
After a few minutes, transfer to soak on a paper towel.
Add the celery to the hot olive oil, fry for three minutes, add the pepper and cook for two minutes.
Transfer to the colander, then to a paper towel.
Saute the onion and harissa in the olive oil (add a little more to the pan, if needed) for 7 minutes, until soft and golden.
Drain off any excess oil from the pan, add the tomatoes and vinegar, stir and bring to a simmer.
Add the fried vegetables, capers, olives and sugar, and season. If the mix is too dry, add a few tablespoons of water.
Bring to a boil, cover and simmer for 10 minutes.
Remove the pan from the heat, add the raisins (if using), taste and adjust the seasoning.
Leave till it arrives to room temperature, add the lemon juice and parsley, and taste for seasoning again.