caponata di melanzane
for 6
2 large, firm aubergines with white flesh
Maldon salt and freshly ground black pepper
1.5 kg large and fleshy, ripe tomatoes
olive oil
2 medium red onions, peeled and chopped
3 garlic cloves, peeled and finely chopped
inner white heart of 1 head celery, finely chopped (keep any good fresh leaves)
3 tablespoons red wine herb vinegar
60 g black olives, stoned
50 g salted capers, prepared (see here)
4 tablespoons chopped fresh flat-leaf parsley
4 hard-boiled eggs, yolks only, roughly chopped
Wash the aubergines, cut off the stalk and base and cut the flesh into 2.5 cm cubes. Place in a colander and add 3 tablespoons sea salt. Toss to cover all the cubes and leave for an hour to allow the bitter juices to seep out. Wash and press dry. Skin the tomatoes (see here), then cut out the hard centre and the seeds. Chop roughly into a pulp.
Heat 2 tablespoons of the oil in a large, thick-bottomed pan, add the onion and fry gently until soft. Add the garlic and cook for 5 minutes, then add the tomato and 1 tablespoon salt. Simmer over a medium heat for about 25 minutes. Add the celery and simmer for a further 10 minutes.
In a separate large flat thick-bottomed saucepan, heat 4 tablespoons of the olive oil. When very hot, place one layer of aubergines in to brown. Use tongs to turn the cubes over so that they brown on all sides. Remove and drain on kitchen paper. Repeat with the remaining aubergine cubes until all are fried. Sprinkle the aubergine with vinegar, salt and pepper. Season the tomato sauce, then stir in the aubergines, olives, capers and half the chopped celery leaves and parsley. Serve scattered with the remaining celery leaves and parsley and the chopped egg yolk.