DIFF: Easy -- PREP: 30 mins -- COOK: 30 mins Serves: 4
Ingredients:
1 Large onion chopped
2 Celery stalks chopped
1 kg Aubergines, cut into chunks
4 tbsp Extra virgin olive oil
1 tbsp Capers
20 Green olives, stoned
1 tsp Sugar
1 tbps White vinegar
Extra virgin olive oil to dress
Sicilian eggplant (aubergine) dish
Method:
1
Boil the onion and celery in lightly salted water for a few minutes, then drain
2
Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender. Season to taste with salt and pepper
3
Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water
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