Aubergine Stew with Capers
Keys: Hot Cold
Yield: 4 servings
Ingredients:
3 sm Aubergines weighing about 750g, (11/2lb) in total,
up to 4
1 x Yellow pepper, de-seeded
5 x Ripe tomatoes, up to 6
2 x Celery sticks, up to 3
1 lrg Onion, sliced
12 lrg Green olives
2 tbl Sultanas
2 tbl Capers, drained
2 tbl Olive oil
Method:
1. Cut the aubergines, peppers, tomatoes and celery into fairly large
pieces. Put all the ingredients, except the vinegar and salt, in a large
saucepan, cover and cook over a high heat for 10 minutes or until the
vegetables have softened.
2. Add the vinegar and season with salt. Reduce the heat slightly, cover
and simmer for another 30 minutes or until all the vegetables are
tender.
3. Serve hot or cold.
NOTES : Capers are the flower buds of a rambling plant which loves dry,
rocky situations, and can often be seen growing on the high fortified
walls of towns and villages in central and southern Italy.
They are preserved in vinegar and are available in jars.
is from Sicily.
~Angelique~
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