Sweet & sour aubergines with toasted almonds

Sweet & sour aubergines with toasted almonds

By
From
Sicily
Serves
4-6

This richly coloured and flavoured vegetable dish goes perfectly with fried or grilled (broiled) meats. It is similar to Caponata but rather quicker to make. Traditionally, the aubergines (eggplants) are fried but we have roasted them for a healthier twist.

Ingredients

Quantity Ingredient
2 aubergines
5 tablespoons extra-virgin olive oil
salt
freshly ground black pepper
50g blanched, unblanched or flaked almonds
1 shallot, finely chopped
3 tablespoons tomato puree
150ml water
2 tablespoons white or red wine vinegar
3 tablespoons caster sugar
small handful mint leaves, to serve

Method

  1. Preheat the oven to 200°C and line a baking tray with baking parchment. Top and tail the aubergines, cut into finger-size sticks and place in a large bowl. Drizzle over 2 tablespoons of the oil and toss to coat with a little seasoning. Lay the aubergine sticks on the baking tray and roast in the oven for 15–20 minutes until browned at the edges and soft. Toast the almonds in a dry frying pan (skillet) or a hot oven for up to 10 minutes or until golden brown and set aside to cool before roughly chopping.
  2. Meanwhile, fry the shallot in the remaining oil in a frying pan until soft and then add the tomato purée, water, vinegar, sugar and some salt. Bring to the boil and then turn down the heat to low and simmer, uncovered, for around 20 minutes. It is really important to adjust the balance of sweet and sour to your taste as well as the amount of salt. Remove the sauce from the heat and add the aubergines, stir through and serve straight away or allow to cool to room temperature. Scatter over the almonds and mint leaves before serving.
Tags:
Italy
Italian
Sicily
Sicilian
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