This is one of Sicily's popular dishes delicious with fish or on top of bread like bruschetta. It is best made in advance and enjoyed cold - perfect for Yom Tov and Shabbat lunch.
Serves: 6 as a side dish
Preparation: 30 minutes plus 1 hour to salt aubergine
Cooking: 25 minutes
Ingredients
● 3 large aubergines
● Vegetable oil, for frying
● 1 large onion, peeled and finely chopped
● 3 stalks of celery, finely sliced
● 10 plum tomatoes, skin removed and chopped
● 1 tsp sugar
● 2 cloves of garlic, peeled and finely chopped
● 3 tbsp pitted green olives, chopped
● 2 tbsp raisins
● 1 tbsp caper berries/capers, rinsed
● 1 tbsp white wine vinegar
● 1 tsp salt
● 2 tbsp fresh basil, chopped plus extra for garnish
Method
● Peel the aubergine in alternating strips so it looks stripey, and cut them into cubes into 2 cm cubes.
● Sprinkle with salt and leave in a colander for 1 hour to remove any bitter juices. Rinse and dry.
● Fry the aubergine cubes in the vegetable oil until golden. Remove with a slotted spoon and set aside.
● In the same pan, sauté the onion and celery until just soft - about 4-5 minutes.
● Stir in the chopped tomatoes, sugar, garlic, olives, raisins, capers, vinegar and salt and aubergine cubes.
● Add a tablespoon of water and simmer for 5-8 minutes to reduce the liquid and concentrate the flavours.
● Add the chopped basil.
● Serve decorated with additional chopped basil.
