What do you need?
- 6 small aubergines - 1 onion - 5 large tomatoes - 1 tbsp capers - 50 gr green olives - 3 celery stalks - 4 tbsp white wine vinegar or balsamic vinegar - 1 tbsp cane sugar - Salt and pepper - 2 tbsp parsley - 1 tbsp olive oil
Welcome to the apparent contradiction of a cooked salad. You can already see the irritated conversation with your neighbour. "What am I doing? You can see that, I am making a salad! Yes, on the BBQ. No, that's not funny. It's a Caponata. Ca-po-na-ta. You know what, come and try it later." And bats, before you know it, the guest is back to munching and sometimes you just don't want to share. At least not this classic.
- 6 small aubergines - 1 onion - 5 large tomatoes - 1 tbsp capers - 50 gr green olives - 3 celery stalks - 4 tbsp white wine vinegar or balsamic vinegar - 1 tbsp cane sugar - Salt and pepper - 2 tbsp parsley - 1 tbsp olive oil
Contrary to all preconceptions about Sicily, only cut the aubergine into pieces of approx. 1 cm, which you sprinkle generously with salt. Put them in the colander for an hour so that the moisture can drain off. Pat them dry as well. Chop the onion and the olives. Chop the parsley and cut the celery stalks into 3 cm pieces. Remove the skin of the tomato and chop it coarsely. Light the BBQ and heat to 180 °C. Preheat the cast iron pan. Fry the aubergine in it with olive oil until it is lightly coloured. Look nervously over your shoulder to see if the carabinieri are around and then presto add the onion, tomatoes, capers, olives, celery stalks, vinegar, cane sugar, salt and pepper. Any order is fine. Then let it stew in its own juices for about 60 minutes. Garnish with the chopped parsley.
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