Try out this traditional Sicilian dish with a glass of one of our favourite reds from the area, the La Segreta Rosso from Planeta.

Ingredients:

• 2kg aubergine
• 200g onion, coarsely chopped
• 150g tomato paste
• 200g celery, chopped
• 100g capers, rinsed and drained
• 200g pitted green olives
• 50ml red wine vinegar
• 50g toasted almonds
• 50g granulated sugar
• Mint leaves
• 10ml extra virgin olive oil
• Olive oil (for frying)
• Sea salt

Methods:

1) Rinse the aubergines and cut into 1cm cubes. Sprinkle with sea salt and place them in a colander for approximately 30 minutes. Rinse and dry the cubes, and then fry in a generous amount of olive oil.

2) Wash the celery, remove any tough strings and chop. 

3) Bring a pot of unsalted water to the boil, and blanch the celery for 2 minutes. Add half the olives and the capers. After 4-5 minutes, pour the vegetables into a colander and drain.

4) Heat oil in a pan, and add the onion. Let it soften, but not brown, over a low heat. Add in the chopped celery, capers, olives and a pinch of pepper, and cook for 2 minutes. Add the tomato paste and stir.

5) Increase the heat, and make a well in middle of the mixture. Add the sugar into the well and let dissolve. Add the vinegar and cook for 2-3 minutes.

6) Pour the cooked mixture over the aubergine. Do not stir the mixture until it is cool. Sprinkle with crushed toasted almonds and mint leaves.