Pour the olive oil into a large nonstick frying pan over medium heat, add the sliced onion and garlic, and cook for about 3 minutes, until the garlic is slightly browned. Add the celery, tomatoes (cherry and chopped), olives, capers, and chopped onion and cook for 10 minutes, until the vegetables begin to soften. Add the vinegar and sugar and cook for another 10 minutes. Remove from heat.

Remove the plate covering the aubergines and squeeze them to remove any remaining liquid.

Pour 3 cm of the oil into a large pan and warm over medium heat until a deep-fry thermometer reads 180°C. (Test the temperature by dropping in a small piece of bread or apple. If it sizzles nicely but doesn’t bubble up too wildly, it’s ready.)

Adding only as many aubergine cubes to the pan as will fit in a single layer without crowding fry until golden, turning often. Remove with a slotted spoon and drain on a paper towel–lined plate. Repeat with the remaining aubergine cubes, adding more oil if needed.

Add the drained, fried aubergine to the pot of vegetables. Season with ½ teaspoon salt and pepper to taste, adding a bit of water if the vegetables look dry, and cook over medium heat, stirring frequently, for 5 minutes.

Stir in the basil leaves, remove from the heat, and cool to room temperature before serving.

Caponata keeps well refrigerated in a covered bowl or airtight container for 3 to 5 days and can also be frozen. Leftovers can also be used to dress pasta with some grated Parmesan cheese or mozzarella, torn into small pieces.

Adapted from Cooking alla Giudia (Artisan Books)

Recipe first published in the JC July 6 2023