Caponata

This is great with fish. I served it in the restaurant last week as an accompaniment to baked sea bass it went down very well. If you like the dish please leave a comment.

I actually got the idea from my local Chinese restaurant who do a traditional aubergine dish with black beans, sea weed, chili and celery. I subsequently learned  that the Sicilian dish Caponata also follows a similar theme where the saltiness of capers replaces the black beans and seaweed with the other ingredients appearing in both dishes; the crunchiness of the celery is a perfect complement the soft aubergine.

For 3 - 4 portions you'll need:

Olive oil or Peanut Oil
1 Aubergine cut into 1 cm x 7cm batons
1/2 Onion sliced
1/2 Red Pepper cut into 3 mm julienne
1/2 Stick of Celery (stringy bits peeled off) cut into 3 mm Julienne ( Fennel would be a nice alternative)
1 tsp Crushed Garlic
1/2 tsp Chili Flakes
1 tsp Paprika
1/2 tin 200 ml chopped tomatoes
1/2 tsp Salt
Handful of Pine Nuts

I start with a hot pan and a generous amount of oil (100ml). When oil is smoking hot quickly fry the aubergine until the batons start to take on some colour. The aubergine will absorb the oil so add more if the pan goes completely dry.

Reduce the heat before adding the red pepper, onions and garlic which should be softened not browned. After a few minutes I add the paprika, chili and then the tomatoes cooking for a few minutes. I want the onions and peppers to be soft. I want the celery and pine nuts to give a crunch to the dish so add these items last of all.

Add capers and olives if you like although I leave them out because I don't want to overpower the sea bass. With a stronger flavoured fish or fryed fish I would be tempted to add them in.

Cook out for about 3 - 4 minutes and adjust seasoning.

Serve with baked or grilled fish.