Ingredients
| 1 | md. eggfruit | | Salt | | Freshly ground pepper | | 1/3 cup | olive oil | | 2 sticks | celery, thinly sliced | | 1 | onion, thinly sliced | | 2 | tomatoes, peeled and chopped | | 1 tbsp. | capers, drained | | 1 tbsp. | pine nuts (optional) | | Green or | | black olives | | 1 tbsp. | sugar | | 2 tbsp. | wine vinegar |
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Instructions
Cut the eggfruit into small cubes; sprinkle with salt and leave to drain for 30 minutes. Heat half the oil in a deep frying pan and fry the cubes a few at a time until browned and soft, adding a little more oil as necessary. Return all the eggfruit to the pan with the celery, onions and tomatoes. Simmer for 15 to 20 minutes and then add the capers, pine nuts and olives. Stir the sugar in the vinegar until dissolved and add to the pan. Season with salt and pepper and simmer very gently for a further 15 minutes. Taste and add a little more vinegar, if necessary. Serve with crusty bread.
Author's Comments
The flavour of the caponata improves greatly if made a day or two ahead. It can be served warm or at room temperature. This dish can be offered as an appetiser, with plenty of crusty bread, or in bigger servings as a light meal.
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