As we have said many times before, at Spice Mountain we love aubergines! And this is one of our favourite preparations, a recipe from Sicily which (like many Sicilian recipes) is heavily influenced by North African cooking. We have tweaked the classic recipe slightly by adding a little of our new Tunisian Tabil blend, which obviously makes the dish even more North African. If you prefer to leave this out of your dish, it will be just as delicious. Caponata is lovely served as a light supper with some bruschetta, it will go down well as a starter for pretty much any meal, and it can even be used as a pasta sauce.
Ingredients
2 large aubergines, cut into 2cm cubes2 banana shallots, chopped
3 cloves garlic, chopped
4 large ripe tomatoes, chopped
3 sticks celery, chopped
1tsp Tunisian Tabil blend
2tsp capers
50g raisins
100ml olive oil
Celery salt to taste
50ml red wine vinegar
handful toasted pine nuts
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