Vegano Italiano by Rosalba Gioffré

Author:Rosalba Gioffré
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2017-04-04T04:00:00+00:00

FOR 4 PEOPLE

2 pounds oval eggplants

Coarse salt

Extra-virgin olive oil

4 celery stalks

1 onion, finely diced

2 tablespoons salted capers, rinsed thoroughly

1 cup pitted green olives, coarsely chopped

1 pound ripe tomatoes, peeled and crushed with a fork

Salt

2 tablespoons sugar

About 1 cup wine vinegar

Dice the eggplants into 1-inch cubes, then place them in a colander, sprinkle with coarse salt, and place a weight on top to remove the water. After an hour, squeeze them out. Heat a generous amount of oil in a large, deep skillet, and fry the eggplant cubes. Remove them when they are nicely golden and place them on paper towels to soak up the oil.

Cut the celery into small pieces, blanch them in a small pot of salted, boiling water, then blot them dry. Heat a small amount of oil in a large skillet and sauté them. Set aside.

Remove the celery from the oil and then sauté the onion in the same way. Toss in the capers and olives. Sauté them for a few minutes, then add the tomatoes and cook for around 15 minutes until the mixture reduces.

Add the eggplant and celery and season with salt to taste.

After about 10 minutes, sprinkle some sugar on the caponata and pour in the vinegar, a bit at a time, tasting as you go to get the right balance between sweet and sour. Serve cold.

You could add toasted almond flakes or serve it alongside vegan dark chocolate that you have melted in a water bath, with some freshly ground black pepper or a pinch of crushed chili pepper to add some flavor.

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