A recipe from Calabria in the book ” Italian Regional Cookery” by Valentina Harris 1990.
Ingredients
- 2 lbs aubergines cut in 1 cm cubes
- sea salt
- 3 1/2 fl oz olive oil
- 1 1/2 oz onion peeled and chopped
- 9 oz assorted pickles e.g onions, peppers, gherkins
- 1 oz capers, rinsed and dried
- 6 celery leaves chopped
- 2 oz green olives stoned
- 1 tbsp sugar
- 1 wineglass red wine vinegar
- 2 tbsps pine nuts
Servings:
Instructions
- Cover the aubergine cubes with salt and put into a colander in the sink. Set aside to drain for at least an hour then wash and dry well.
- Divide the oil between two deep pans and fry the aubergine cubes in one pan.
- Heat the oil over a low heat in the other pan and fry the onion, pickles, capers, celery leaves and olives for about 15 minutes.
- When the aubergines are soft remove from the oil and drain well on kitchen paper.
- Add sugar and vinegar to the onion mixture . Let the fumes of the vinegar evaporate then add the aubergines and pine nuts.
- Serve warm or cold.
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