Sicilian-Style Aubergine Stew Recipe | Easy Caponata Recipe

Ingredients

• a third of a mug of good olive oil
• 2 large or 3 smaller aubergines
• 4 shallots, if you can find them, or 2 medium white onions if you can’t
• 2 garlic cloves (optional)
• 2 tins of chopped tomatoes or peeled plum tomatoes
• 1 tbsp raisins (exceedingly optional but very authentic)
• 2 tbsp double-concentrated tomato purée
• a small glass or half a mug (about 150ml) red wine
• a good tbsp capers (if your palate hasn’t yet reached maturity, you may leave these delicious morsels out)
• 4-5 tbsp EITHER (in order of preference) red wine vinegar, balsamic vinegar, white wine vinegar or malt vinegar (see note in introduction)
• salt
• freshly ground black pepper
• 2 tbsp pine nuts, if the budget allows, or the same quantity of chopped almonds if it doesn’t, to serve
• a good handful fresh basil, if you want, to serve