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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