Vegetable Recipes - Sicilian Aubergines Recipe

  
 

Vegetable Recipes - Sicilian Aubergines Recipe

Ingredients

Serve 4

  • 4 tablespoons olive oil

  • 2 red onions, sliced

  • 2 garlic cloves, chopped

  • 2 celery sticks, chopped

  • 1 aubergine, cut into small dice

  • 1 yellow pepper, cored, deseeded and cut into thin strips

  • 1 red pepper, cored, deseeded and cut into thin strips

  • 150 ml/1/4 pint passata

  • 2 tablespoons red wine vinegar

  • 6 anchovy fillets, cut into long strips

  • 50 g/2 oz capers, roughly chopped

  • 125 g/4 oz black olives, pitted

  • 75 g/3 oz pine nuts

  • handful of flat leaf parsley, chopped

  • pepper

Method:

  1. Heat the olive oil in a heavy-based saucepan, add the onions, garlic and celery and sauté for 3 minutes.

  2. Add the aubergine and yellow and red peppers, turn up the heat and cook for a further 5 minutes, stirring constantly.

  3. Add the passata and vinegar and bring to the boil, then reduce the heat so that the mixture just simmers for 10 minutes.

  4. Add the anchovies, capers and olives, and simmer the mixture for a further 5 minutes.

  5. Meanwhile, toast the pine nuts in a dry frying pan until browned, stirring constantly.

  6. Season the aubergine mixture with pepper, add the pine nuts and chopped parsley, and mix well. Serve hot or at room temperature.