Sicilian Caponata

By Rachel Davies

Sometimes life hits you with a whirlwind, and it’s hard to know what’s happening and where things you thought were permanent have gone to. Well that’s how I feel eight weeks in with my little girl. She’s called Savannah, and I’m completely in love with her, but I had no idea how all-consuming babies can be.

Before she was born, I made a few meals for the freezer, but I didn’t think we’d need them. I mean, how hard can it be to put together a quick and healthy dinner using some fresh ingredients, and then sit down to dinner and catch up on the day with my husband? It turns out, it’s impossible whilst breastfeeding, looking after a baby and trying to get a newborn to sleep. Completely and utterly impossible. I had no idea!

We’ve not gone hungry. Wonderful friends and family have cooked for us, and we’ve become acquainted with more ‘stick in the oven’ supermarket meals than I care to remember. They always leave me feeling empty – the bit of love in a home cooked meal is noticeably absent, and I don’t feel satisfied.

So here we are, eight weeks in, and I feel like a superstar. It might seem like a small accomplishment, but I cooked, and it feels amazing! I managed to buy ingredients for a Sicilian caponata, transporting them home in the bottom of the buggy. Once home, I bathed and put Savannah to sleep before making my way to the kitchen, and finally I was back. It was bliss!

I thought I’d share the recipe, not because it’s in my top ten dishes that I have to share with you, but because I couldn’t be prouder. I’ve seen a glimmer of my old life and I’ve missed it. And please excuse the photos. I wasn’t planning on sharing this, but I can’t resist.

The dish is Sicilian Caponata, and it tastes fresh, summery and just like home cooked food should. You can enjoy it hot or cold, and it tastes even better a day or two after you’ve made it. So cook plenty and save some to have at room temperature with cold meat, fish and salad. And I hope you feel just as proud of your achievement as I do!

Enjoy.

Sicilian Caponata

Serves 4 as a side dish

Ingredients

Olive oil

4 medium aubergines, diced

1 onion, diced

3 sticks of celery, diced

1 teaspoon chilli flakes, or more to taste

2x400g tins of Italian chopped tomatoes

100g green olives, pitted and roughly chopped

2 tablespoons capers, drained

1 tablespoons caster sugar

1 tablespoon white wine vinegar

2 tablespoons parsley, chopped

Sea salt and freshly ground black pepper (to taste)

Method

• Place a large frying pan on a medium heat, add the oil and fry the aubergine in batches without overcrowing the pan, until golden and cooked through, about 10 minutes. Place the cooked aubergine on paper towels, sprinkle with a little salt, and repeat until all the aubergine is cooked.
• In a large saucepan, heat a little oil and sweat the onion and celery until the onion is translucent.
• Add all the remaining ingredients except the parsley, and simmer gently for about 15 minutes. You may need to add a splash of water if the sauce is too thick.
• Taste, and adjust the seasoning, adding a little sugar, salt or pepper if necessary.
• Stir in the parsley and serve.

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