Celery caponata

Celery caponata
Serves: 4-6
  • 2 tbsp olive oil for frying
  • 3 large aubergines, cut into 2cm chunks
  • sea salt
  • 1 red onion, peeled and thickly sliced
  • 4 celery stalks, cut into 1cm slices
  • 200ml passata
  • 75g capers, drained and rinsed
  • 150g kalamata olives, pitted and halved
  • ½ tbsp granulated sugar (optional)
  • 50ml red wine vinegar
  • fresh basil and toasted pine nuts, to garnish
  1. Heat 1 tbsp oil in a heavy-based frying pan. Fry the aubergine in batches until golden brown and tender. Drain on kitchen paper, sprinkle with salt and set aside.
  2. Wipe out the frying pan and add 1 tbsp oil. Heat over a medium-low heat, add onion and celery and cook for 8 mins. Add passata and cook for another 5 mins, stir in the capers and olives. Add sugar (if using) and vinegar, stir and cook for 5 mins. Turn off the heat, add the aubergines and gently mix together.
  3. Serve in a bowl topped with fresh basil leaves and toasted pine nuts.
Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.