By Matthew Luca
I absolutely love capunata, a traditional Sicilian aubergine stew. Often served with fish or simply as a delightful vegetarian dish. This version is a little more refined than the one I grew up enjoying but tastes stunning.
Ingredients (serves 4)
2 aubergines (one finely diced and one skin off and roughly chopped)
200ml double cream
200ml water
2 vine tomatoes (finely diced with seeds removed)
1 red onion (finely diced)
8-10 green olives
1 tbsp. capers
1 tbsp. white wine vinegar
3 cloves garlic (2 cut to razor thin slices)
4 tbsp. Olive Oil
few basil leafs, chopped.
salt & pepper for seasoning
Method
To make the puree, heat 2 tbsp. of olive oil in a sauce pan, add the roughly chopped aubergine, season with a little salt and pepper, toss in a clove of garlic and fry for around 5 minutes until golden, add the cream and water and continue cooking until the aubergine is soft and cream becoming thick. Transfer the aubergine to a food processor and blend until smooth, pass through a fine sieve, pressing all the thick pulp aubergine through the sieve. return the puree back to a saucepan and heat until thick then set aside for serving.
For the Caponata, in a large frying pan on a high heat, add 2 tbsp. of olive oil, the aubergine, sliced garlic, onions, capers and fry until the aubergine have browned in colour. Toss in the tomatoes, white wine vinegar, olives, chopped basil leafs, season with a little salt and pepper and cook for a further 2 minutes.
To serve; Place some aubergine puree on the base of the plate or dish, then spoon over some beautiful caponata. Garnish with fresh basil and serve immediately.
Chefs tip; Using a piping bag, pipe the aubergine puree in the bottom of a tall dish or if thick enough pipe stiff peaks on the plate.
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