Caponata: For 4 people by Sofia di Belmonte


4 medium aubergines, cut into medium chunks
salt and freshly ground black pepper
3-4 tbsp Punta Licosa extra virgin olive oil, plus extra for drizzling
2 courgettes, cut into medium chunks
1 small red onion, finely chopped
400g/14oz chopped tomatoes
100g/3½oz green olives, pitted and sliced
3 tbsp capers, rinsed, soaked, drained and chopped
30ml/1fl oz red wine vinegar
1½ tbsp sugar, or to taste
handful flatleaf parsley, chopped
basil for decoration

Preparation method


Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes to remove the bitter juices.


Heat some of the olive oil in a saucepan and brown the aubergine and courgettes on a moderate heat for 10 minutes. (You may need to add more olive oil). When cooked, set aside and allow to cool to room temperature.


In a separate saucepan, heat the remaining olive oil and sauté the onion and tomatoes. Season with salt and freshly ground black pepper. Add the olives and cook for around 20 minutes.


Add the cooled aubergine, courgettes and the capers.


In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed.


Transfer to a large bowl, add the chopped parsley and mix well.


Drizzle with Punta Licosa extra virgin olive oil to serve. Serve hot or cold. Garnish with basil leaves.