.png)
Aubergine, Tomato, and Nectarine Caponata
This is a slightly off-centre take on the Sicilian Caponata. However, as the only obligatory ingredient in the dish is aubergines, and it is a notoriously anarchic dish that adds whatever it pleases – courgette… onion… celery – I feel quite at liberty to stick in a few nectarines. Especially as they make it so delicious. But not wanting to end my days, head-down in a vat of concrete, I shan’t say such a thing out loud on my next visit to the island. Although if they tasted it, they might agree that it is well worth the outrage.
I have used nectarines rather than peaches, because the slightly sharper and more acidic taste combines better with the aubergine and the rosemary – and have used red-wine vinegar instead of balsamic for the same reason. It goes with many things – chicken fish, frittata or omelette; I particularly like it with whole grain spelt or barley.
- About a kilo of tomatoes, roughly chopped
- 2 Aubergines, diced into 1 – 2cm pieces
- 2 red or yellow peppers diced into 1cm pieces
- 4 nectarines, roughly chopped
- At least 3 cloves of garlic, crushed
- 1 tablespoon of capers
- 20 black olives, roughly chopped
- 1 – 2 small chillies, finely chopped (optional)
- 4 tablespoons red wine vinegar
- 1 tablespoon of honey
- 1 teaspoon of crushed coriander seeds
- A few sprigs of rosemary, very finely chopped
- 4 teaspoons of olive oil
- Plenty of salt, and pepper
- Put everything except the chillies in a bowl and mix well.
- Season with salt and pepper until it tastes good and then add the chillies.
- Chuck it all into a flattish saucepan or sauté pan and cook on a lowish heat for about 40 minutes, initially with the lid on, and then uncovered to reduce the liquid. You may want to turn the heat up at this point.
- You must ensure that the aubergine is really cooked thoroughly, and the flavour has time to sweeten and intensify.
Diva notes.
Cooking Aubergine
Aubergine usually needs masses of olive oil, but this method requires almost none, without making it taste in the least bit low-fat. It’s the ultimate calorie-stealing idea and I am expecting a Nobel Prize any day now.
Sign up for new recipes, tips, and downsizing stories.
