Ladies and gentleman, Her Majesty the Sicilian Caponata. The perfect mix between sweet and sour in this explosion of goodness. And if the dark chocolate sounds weird to you, well… try it and I’m sure you will change your mind!
- 500 g aubergines
- 2 red onions
- 400 g tomatoes
- 250 g bell peppers
- celery, 1 stick
- 50 g black olives
- raisins, a fistful
- pine nuts, a fistful
- white wine vinegar, half cup
- sugar, 2 tbsp
- 90% extra dark chocolate
- extra virgin olive oil
- sunflower oil
Cut the aubergines into 1 cm thick slices. Leave to rest in a colander for 30 minutes, sprinkling each layer of aubergines with coarse salt to draw out the moisture and lessen the bitterness. After this time dry carefully each slice with paper towel and dice into 1 cm cubes. Discard stalks and seeds and dice the bell peppers into 1-2 cm slices. Fry the aubergines and bell peppers in 1 lt sunflower oil until brown. Dry with paper towel and set apart.
Dice tomatoes into 1 cm cubes (discard the seeds). Slice the onions and celery. Keep each ingredient separate. Soak raisins in warm water.
Heat 4-5 tbsp of extra virgin olive oil in a skillet and gently fry the celery for 5 minutes, then remove it leaving the oil in the skillet.
Fry the onions for 5 minutes, then remove them from the skillet and place in a bowl with the celery. Leave the oil in the skillet.
Cook tomatoes for 5 minutes then add the fried aubergines, bell peppers, celery, onions, raisins, olives and pine nuts.
Cook for 5 minutes then add the vinegar and sugar. Let evaporate and cook for 30 minutes
The caponata must be served at room temperature. Add some dark chocolate melted in water bath before serving.