Aubergine Caponata, San Marzano tomatoes, smoked ricotta & caprotta, Nocerella olives, capers, pine nuts & gremolata

by Mark Broadbent

INGREDIENTS

  • 450g onions
  • 2 cloves of garlic
  • 1 celery stalk
  • handful of baby celery leaves
  • 225g Nocerella olives
  • 4 tbsp capers
  • 100 ml extra virgin olive oil
  • 6 San Marzano tomatoes
  • 250ml passata 
  • 55 g caster sugar
  • 1 lemon
  • 100 ml red wine vinegar
  • 1kg aubergines
  • handful of flat-leaf parsley
  • handful of basil
  • sea salt and pepper to taste

 

MISE EN PLACE

  • Peel and dice the onions into 1cm pieces.
  • De-string and dice the celery into 1cm pieces
  • Finely slice the celery leaves.
  • Pit the olives by pressing down firmly with the flat of a knife, then break up into pieces.
  • Rinse and drain the capers.
  • Peel and finely grate the garlic.
  • Wash the parsley and basil leaves and finely chop into thin ribbons.
  • Zest the lemon.
  • Add 1 of the grated garlic cloves to the lemon zest and parsley to make a gremolata.

 

METHOD

  • Fry the onions, celery and garlic on a low heat  in 4 tablespoons of olive oil, until soft and translucent.
  • Add the chopped tomatoes with their liquid and cook over a high heat, stirring, until reduced by half.
  • Add the olives, grated garlic and capers to the paste, together with the sugar and vinegar and simmer gently over a low heat for 20 minutes, stirring from time to time. Transfer to a bowl.
  • Dice the aubergines into 2cm pieces and fry over a medium heat in the remaining olive oil in a non-stick pan until lightly browned, season the aubergines with a little salt, add them to the sauce and leave to cool.
  • Once cooled season with salt and pepper to taste, add the celery leaf, half of the gremolata and gently stir together.
  • Mix the goats cheese and smoked ricotta together, loosening with a little water to make a thin cream – then flick over the dish, Jackson Pollack style.
  • Garnish with the rest of the gremolata, basil ribbons and pine nuts.
  • Finish with milled black pepper and a drizzle of extra virgin olive oil to serve.

 

BATTERIE DE CUISINE:

  • Cooking pot
  • Wooden spoon
  • Liquidiser
  • Knife
  • Chopping board
  • Ladle
  • Serving vessel
  • Bowls
  • Pepper mill
  • Tea towel

 

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