Everyday Caponata

This eggplant-based stew features raisins and vinegar giving it the classic sweet-sour pull of Sicilian cooking. It’s great served hot with barbecued meat; warm on toasted sourdough; or at room temperature as part of an antipasto platter. The recipe is from ‘Everyday Italian’  by Giada de Laurentiis (Hardie Grant, $39.95). De Laurentiis, who looks like a young Sophia Loren, was born in Rome, studied at the Cordon Bleu in Paris, now runs her own catering company in Los Angeles  and, you won’t be surprised to learn, has her own television show.

You will need:

¼ cup olive oil

1 celery stick, chopped

1 medium eggplant, cut into 1cm cubes

1 medium onion, chopped

1 red capsicum, cored, seeded and cut into 1cm cubes

1 400g can diced tomatoes

3 tablespoons raisins

½ teaspoon dried oregano leaves

¼ cup red wine vinegar

4 teaspoons sugar

1 tablespoon drained capers

Fresh basil leaves, for garnish.

In a large pan, heat the oil over a medium flame. Add the celery and sauté, about 2 minutes. Add the eggplant and saute until beginning to soften about 2 minutes. Add the onion and sauté until translucent, about 3 minutes. Add the capsicum and cook about 5 minutes. Add the tomatoes, raisins and oregano. Simmer over medium-low heat until the flavours blend and the mixture thickens, stirring often, about 20 minutes. Stir in vinegar, sugar, capers, and season with salt and freshly ground black pepper to taste. Garnish with basil leaves before serving.