Aubergine Caponata is the cult dish of Sundays at grandma’s.
The irresistible scent of fried aubergines, the aroma of fresh tomato sauce and freshly picked basil mingle with memories of large, festive tables where voices overlap in a merry bustle.
Do you remember the wine your family used to drink with aubergine caponata? Scroll down to find out if it is the same one we suggest.
In a large frying pan, fry the diced aubergines in extra virgin olive oil. Season with salt and pepper.
In a saucepan, brown the onion and celery, add the tomato paste and a few basil leaves.
Cook until the sauce has reduced slightly. Adjust the salt and pepper.
Add the aubergines, capers and olives. Add the wine and allow to evaporate.
Simmer, adding a little water if necessary.
Remove from the heat and leave to cool before serving.
The full-bodied Nero d'Avola, with its intense notes of ripe morello cherry and plum, balances the slightly bitter flavour of the aubergines.
Nero d’Avola knows well its own land. It has a strong character and an irresistible…
