Sicilian vegetable stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; chopped |
| 3 | Celery stalks; including leaves, | |
| (3 to 4) | ||
| ; chopped | ||
| 3 | tablespoons | Olive oil |
| 1 | kilograms | Aubergines; cut into 2.5cm (1 |
| ; inch) chunks (2 | ||
| ; 1/4lb) | ||
| 1 | tablespoon | Salted capers; soaked in water for |
| ; 10 minutes, then | ||
| ; drained | ||
| 20 | Green olives | |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | White wine vinegar |
| 55 | grams | Concentrated tomato paste; (2oz) |
| Salt and pepper | ||
Directions
Blanch the onion and celery in lightly salted boiling water for a dew minutes, then drain.
Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don't overcrowd the pan, you will probably have to cook them in batches). Add the onion, celery and all the remaining ingredients.
Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking.
Should the sauce require extra moisture, add a tbsp or two of water during cooking. Season to taste with salt and pepper.
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